Leek and Potato Soup

Leek and Potato Soup

Prep Time15 mins Cook Time20 mins Makes 4 Yield_measureservings

With rain against the windows and our lights turned down low, we often take comfort in this reliable old favourite – leek and potato soup.

Ingredients List

  1. 2 Tbsp. (30 mL) Becel® Original margarine
  2. 3 medium leeks, chopped
  3. 1 cup (250 mL) boiling water
  4. 1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
  5. 3 medium potatoes, peeled and chopped
  6. 3 medium carrots, sliced
  7. 1/2 tsp. (2 mL) dried marjoram leaves, crushed
  8. 1/2 tsp. (2 mL) dried thyme leaves, crushed
  9. 1/4 tsp. (1 mL) ground black pepper
  10. 2 Tbsp. (30 mL) all-purpose flour
  11. 2 cups (500 mL) skim milk

Directions

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.

Nutritional Information

Calories

160 (1 serving)

Total Fat

5g (1 serving)

Saturated Fat

0.5g (1 serving)

Polyunsaturated Fat

2g (1 serving)

Monounsaturated Fat

2.5g (1 serving)

Sodium

230mg (1 serving)

Total Carbs

26g (1 serving)

Dietary Fiber

4g (1 serving)

Sugars

5g (1 serving)

Protein

3g (1 serving)

Calcium

8% (1 serving)

Iron

10% (1 serving)

Vitamin C

25% (1 serving)

Vitamin A

40% (1 serving)

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