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Low Fat Leek and Potato Soup

Source of Recipe

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Low Fat Leek and Potato Soup

About.com
By Fiona Haynes - Low Fat Cooking Expert
Serves: 4
Total time 50 minutes

Whether you simply want a warming and filling soup or a St. Patrick's Day lunch, this low fat leek and potato soup will fit the bill. Enjoy with a slice of soda bread.

Ingredients:
• 2 tsp canola oil
• 2 medium shallots, minced
• 3 medium leeks, sliced (white and light green parts only)
• 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
• 1 cup fat-free, reduced sodium chicken broth (or vegetable broth)
• 1 2/3 cups fat free milk
• Freshly ground black pepper

Preparation:
Heat oil in a large pot or Dutch oven. Add shallots, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally.

Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender.

Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency.

Ladle into 4 soup bowls; season with black pepper and add chopped chives or fresh parsley.

Per Serving: Calories 170, Calories from Fat 24, Total Fat 2.7g (sat 0.3g), Cholesterol 2mg, Sodium 211mg, Carbohydrate 29.9g, Fiber 3.7g, Protein 6.7g