Leek & Potato Soup

Leek & Potato Soup

4 9
  • Preparation Time

    15 mins

  • Cooking Time

    20 mins

  • Recipe Serves

    4

Ingredients


  • 2 Tbsp. (30 mL) Becel® Original margarine
  • 3 medium leeks
  • 1 cup (250 mL) boiling water
  • 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
  • 3 medium potatoes, peeled and chopped
  • 3 medium carrots, sliced
  • 1/2 tsp. (2 mL) dried marjoram leaves, crushed
  • 1/2 tsp. (2 mL) dried thyme leaves, crushed
  • 1/4 tsp. (1 mL) ground black pepper
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 cups (500 mL) skim milk

Preparation

Step 1

Melt Becel® Original margarine in large heavy saucepan over medium heat and cook leeks, stirring occasionally, until leeks are tender, about 3 minutes. Stir in water, Bouillon, potatoes, carrots, marjoram, thyme and pepper. Reduce heat to low. Simmer covered vegetables are tender, about 10 minutes.

Step 2

Stir flour into milk; stir into saucepan. Cook, stirring occasionally, until mixture is thicken. Spoon into soup bowls. Sprinkle, if desired, with chopped parsley.

Nutritional Information:

Recipe : Leek & Potato Soup
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:160  
Total Fat:5 g 
Saturated Fat:0.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:2 g 
Monounsaturated Fat:2.5 g 
Cholesterol:0 mg 
Sodium:230 mg 
Total Carbs:26 g 
Dietary Fiber:4 g 
Sugars:5 g 
Protein:3 g 
Vitamin A: 40 %
Vitamin C: 25 %
Calcium: 8 %
Iron: 10 %
Omega-3:0 g 
Omega-6:0 g 
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