nutritional information

Per 1 1/2-cup serving:

  • Calories: 196
  • Protein: 4 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 147 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan Gluten-Free

Potato-Leek Soup with Chives

Serves 4

30 minutes or fewer

The classic soup gets its velvety texture and gorgeous golden color from blended Yukon gold potatoes.
  • 2 Tbs. olive oil
  • 2 large leeks, light green and white parts thinly sliced (2 cups)
  • ¼ tsp. grated nutmeg
  • 1 lb. Yukon gold potatoes (about 3 medium), peeled and thinly sliced
  • 3 ¾ cups low-sodium vegetable broth
  • ¼ cup finely chopped chives

Heat oil in large pot over medium-low heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes. Add nutmeg, and cook 1 minute more. Stir in potatoes and broth, and bring to a simmer. Partially cover, reduce heat to medium-low, and cook 10 minutes, or until potatoes are tender. Purée with immersion blender. Serve hot or chilled, sprinkled with chives.

October 2012 p.32

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