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Carrot Leek Soup

Name: Carrot Leek Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min.

Makes

10 servings

The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.

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Ingredients

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

Directions

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.
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.

Nutrition 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.

Carrot Leek Soup

Total Time

Makes

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