easy potato-leek soup
- Categories
- Soup/stew
- Yield
- 14 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Leeks, cleaned and sliced thin, including 1" of green top |
| 2 mediums | Onions, peeled and quartered |
| 9 cups | Chicken broth or stock |
| 3¼ pounds | Baking potatoes, peeled and cubed |
| ½ teaspoon | Black pepper |
Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper.
TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.
Per 1 cup serving: 154 calories, 6 grams protein, 30½ grams carbohydrates, 2⅘ grams fiber, 1 gram fat (0 grams saturated), 510 milligrams sodium.
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