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

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.

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.

Originally published as Carrot Leek Soup in Country Woman September/October 1996

Reviews

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kjkellogg

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

Nov 10, 2008

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