Recipes of My Healthy Chefe

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Potato and Leek soup

Thursday, March 28, 2019
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Total time
1 hour
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Preparation time
15 minutes
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Portions
6

To clean leeks, trim the roots leaving the root ends intact. Cut the leeks lengthwise in half and fan open the layers. Swish the leeks in a large bowl of cool water to release any grit. Lift out the leeks and slice or chop as directed.

Ingredients
or600 grams of potato, peeled, raw
or500 grams of leeks (bulb and lower-leaf portion), raw ( about 4 medium leeks )
or1 cup, chopped of onions, raw (160 g)
or5 cups of soup, chicken broth, low sodium, canned (1200 g)or2 cube of soup, chicken broth or bouillon, dry (8 g) désolve in 5 cups of hot water
or1/2 tsp of salt, table (3 g)
or1/4 tsp, ground of spices, pepper, black (1 g)
or1 tbsp of chives, freeze-dried (0 g)
Preparation
1.
Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
2.
Pour soup into blender, in batches if needed, and blend until smooth. Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed.
3.
Per serving: 1 1/3 cups
4.
Sprinkle with chives when serving,
Nutritional information
Per 100 gPer portion (311 g)% DRI
Energy50 kcal156 kcal8 %
Fat0 g1 g2 %
Fatty acids, total saturated0 g0 g1 %
Cholesterol0 mg0 mg0 %
Sodium129 mg401 mg17 %
Carbohydrate10 g31 g10 %
Sugars2 g5 gremove
Fiber1 g5 g18 %
Protein2 g6 gremove