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Leek and Potato Soup Recipe

"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:5 servings

Ingredients

  • 2 cups cubed peeled potatoes
  • 1 medium leek (white and 1 inch of green portion), thinly sliced
  • 1 medium turnip, peeled and cubed
  • 1 celery rib with leaves, chopped
  • 1/4 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup diced fully cooked lean ham
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups fat-free milk
  • 3/4 cup fat-free evaporated milk

Directions

  • 1. In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.
  • 2. Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

One serving (1-1/2 cups) equals 181 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 548 mg sodium, 31 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.