Potato Leek Soup

Eat Pretty this Thanksgiving with a delicious dinner that's guilt-free and sans glut (and gut!). Mix up your traditional holiday recipes by preparing your favorite ingredients in new, healthy and beauty-enhancing ways based on the Cleveland Clinic’s Lifestyle 180 program. These recipes are 100-percent whole grain with no trans fats and contain only minimal amounts of saturated fat and added sugars.

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Ingredients:

• 1 pound sweet onions, diced small
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped garlic
• 2 leeks (white parts only), diced
• 5 cups water
• 2 tablespoons Minor's vegetable base
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed

Preparation

• Sauté onions in extra-virgin olive oil until transparent.
• Add garlic and sauté 4 minutes without browning, stirring frequently.
• Add diced leeks and sauté 4 minutes.
• Add water and vegetable base and bring to a simmer.
• Add potatoes and simmer until potatoes are fully cooked.
• Turn off heat and blend with a vertical stick blender until completely pureed.
• Garnish with chopped parsley or cut chives and serve.

Calorie CountRecipe Info Provided by CalorieCount.com

Recipe makes ten 1-cup servings