Easy potato-leek soup

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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