Leek and Potato soup

***NOTE*** really good to add leftover ham or some bacon to it. Increases the calories, but it's still really low cal.


Leek and Potato Soup
Eatingwell.com


6 servings, about 1 cup each

Active Time: 25 minutes

Total Time: 45 minutes
Nutrition Profile
Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines » Ingredients
1 1/2 teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt & freshly ground pepper, to taste

Preparation
1.Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2.Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
3.Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
Nutrition
Per serving: 162 calories; 4 g fat (2 g sat, 1 g mono); 13 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 206 mg sodium; 507 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value), Vitamin C (40% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat