Leek and Potato Soup Recipe

4.5 2 2
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Leek and Potato Soup Recipe

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4.5 2 2
Publisher Photo
"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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Leek Soup in Light & Tasty December/January 2005, p63

Nutritional Facts

1-1/2 cups: 181 calories, 3g fat (2g saturated fat), 11mg cholesterol, 548mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

  • 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
  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.
Originally published as Potato Leek Soup in Light & Tasty December/January 2005, p63

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tmhennigar User ID: 5584343 145572
Reviewed Feb. 17, 2012

"I have prepared this delicious and nutritious recipe for my husband and myself about 5 times now and we love it! I always make a double batch and we eat it for 3 days and don't get tired of it. It's our new favorite soup recipe!"

MY REVIEW
ckettelkamp User ID: 4953510 98795
Reviewed Oct. 21, 2010

"My fiance and I thought it was really tasty. Just realize that the more water you add, the thinner the soup will be. We also mashed up the veggie mixture to give it a thicker, more consistent flavor."

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