Creamy Potato Leek Soup

Nutritious leeks provide manganese, iron, vitamins C and B6 and healthy flavonoids in this flavorful, hearty soup. It can be served warm or cold.

3

Tbs

olive oil

3

large leeks, trimmed and chopped

2

large potatoes, peeled and cut into ½-inch cubes

6

cups

gluten-free chicken broth

Salt and freshly ground pepper, to taste

2

egg yolks, optional

1

cup

milk of choice (rice, soy, dairy, nut, etc.)

1

until leeks are soft. Do not let them brown.

2

Add potatoes and sauté 2 minutes.

3

Add chicken broth, salt and pepper. Simmer 20 minutes or until potatoes are soft.

4

Using a slotted spoon, transfer vegetables and a little of the liquid to a food processor. Puree and return to saucepan.

5

In a separate bowl, combine egg yolks (if tolerated) with milk of choice. Stir in a little warm broth-potato liquid. Then pour mixture back into the saucepan, stirring well to combine. Heat thoroughly and serve.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe (10.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

198.01

Calories From Fat (43%)

85.64

% Daily Value

Total Fat 9.58g

15%

Saturated Fat 2.39g

12%

Cholesterol 60.88mg

20%

Sodium 283.87mg

12%

Potassium 493.36mg

14%

Total Carbohydrates 20.68g

7%

Fiber 1.61g

6%

Sugar 4.53g

 

Protein 7.62g

15%

Source

Source: This recipe by Food Editor Beth Hillson was published in the Spring 2005 issue of Living Without magazine.