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Leek and Potato Soup

 Leek and Potato Soup
"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.
5 ServingsPrep: 20 min. Cook: 25 min.

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

  • 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.
  • 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.

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Leek and Potato Soup (continued)

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.