TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 10 servings


  • 1 medium leek, thinly sliced
  • 4 teaspoons reduced-fat margarine
  • 6 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups fat-free milk
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 89 calories, 2g fat (0 saturated fat), 4mg cholesterol, 113mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk, 1/2 fat.


  1. In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature.
  2. Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through. Yield: 10 servings.
Originally published as Carrot Leek Soup in Country Woman September/October 1996, p36

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kjkellogg User ID: 1980744 201504
Reviewed Sep. 5, 2012

"I have been making this recipe for many years. Everyone I serve it to loves it. When I first started making it I did not puree it as I was to lazy to get food processor out-it was in a very difficult place to reach in my old kitchen. We all loved it. Then I bought an immersion blender and pureed it. It was a completely diferent soup!! It is great both ways, chunky or smooth!"

Terek User ID: 3556894 13214
Reviewed Nov. 10, 2008

"I would saute leeks in chicken broth instead of reduced-fat margarine."

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