Leek and Potato Soup

  • Cooking time20 min
  • Prep time15 min
  • Servings4
recipe image Leek and Potato Soup

Ingredients

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

  • Calories160
  • Total Fat5 g
  • Saturated Fat0.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat2.5 g
  • Cholesterol0 mg
  • Sodium230 mg
  • Total Carbs26 g
  • Dietary Fiber4 g
  • Sugars5 g
  • Protein3 g
  • Calcium8 %
  • Iron10 %
  • Omega-30 g
  • Omega-60 g
  • Vitamin C25 %
  • Vitamin A40 %

Instructions

  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.
  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.