Easy potato-leek soup
14 servings
Ingredients
| Quantity | 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 |
Directions
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.