Potato Leek Soup

It's cold so I have been on a soup binge for a while now. Luckily, Fred loves soup and he loves to make homemade soups! One of my favorites is Potato Leek Soup. I thought I would share the recipe with all of you wonderful people.

1 Container Organic Vegetable Stock
8 Small to Medium Russet Potatoes
2 1/2 Cups of Leeks
2 Tbsp of Extra Virgin Olive Oil
1/2 tsp Ground Nutmeg
Salt and Pepper to taste, optional

Peel and boil potatoes in water until cooked and then drain.  In a skillet, Sautee leeks in olive oil. Combine vegetable broth, potatoes, leeks, and seasoning in large sauce pan and cook for five to ten minutes.  Transfer to blender and puree or puree with emulsion blender. Makes 4 servings.

Enjoy!
~Bekah

Here is the nutritional information after I entered it into MyFitnessPal.

Calories	Carbs	Fat	Protein
Simple Truth - Organic Vegetable Stock, 1 container (4 cups ea.)	40	8	0	0
Best Choice - Small Russet Potato, 8 potato	880	208	0	24
Generic - Leeks - Raw, 2.5 cup	136	31	1	3
Bertoli - Extra Virgin Olive Oil, 2 tbsp	240	0	28	0
Generic - Ground Nutmeg, 0.5 tsp (2.2g)	6	1	0	0
Add Ingredient

Total:	1302	248	29	27
Per Serving:	326	62	7	7