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Potato Leek Soup for Summer Suppers

by Admin on June 13, 2014

For a summertime version of a hearty winter favorite, this potato leek soup #healthyrecipe replaces cream with evaporated milk – and it’s loaded with calcium, potassium and vitamins C and B6. A sprinkle of feta cheese brightens the soup’s comforting flavors. #TGIFF

 

 

 

 

 

INGREDIENTS:

2 medium leeks

1 quart low-sodium chicken broth

3 medium potatoes, cubed

3 cloves garlic, minced

1 1/2 cups evaporated skim milk

1/4 cup snipped chives

1/2 cup crumbled feta cheese

 

INSTRUCTIONS:

Cut each leek in half lengthwise and wash under running water to remove sand or dirt from between the layers. Then thinly slice leek halves. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.

Reduce the heat to medium-low and simmer, partly covered, until the potatoes are tender, about 10-15 minutes. Stir in the milk and chives and simmer just until heated through – but don't boil. Ladle the soup into bowls, sprinkle the feta cheese on top, and serve.

Makes 4 servings

Per serving: 244 calories, 4 g fat, 3 g saturated fat, 20 mg cholesterol, 375 mg sodium, 37 g carbs, 24 g protein, 3 g fiber

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