potato-leek-soup

Potato-Leek Soup

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Original Lee
Recipe by  Original Lee

“A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
  2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 110 cal
  • 6%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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Rub Noodle Potato Soup

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Vegetarian Potato-Leek Soup