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Potato Leek Soup

This vegetable soup tastes rich, but without the fat! It even has fiber, to fill you up before your main meal.

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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Potato Leek Soup

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 Info Provided by CalorieCount.com


Recipe makes ten 1-cup servings

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