Loaded Potato-Leek Soup

Lunch

When I was growing up, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, and it’s still a comforting family favorite.

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings (about 1-1/2 quarts).

Ingredients

1 medium leek
1-1/2 pounds potatoes (about 2 large), peeled and finely chopped
2 cups fresh cauliflowerets
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups reduced-sodium chicken or vegetable broth
2 teaspoons olive oil
2 teaspoons lemon juice
Sour cream, optional

Instructions

1. Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflower, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and if desired, sour cream.

Nutrition Facts

1 cup (calculated without sour cream): 108 calories, 2g fat (0 saturated fat), 0 cholesterol, 593mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 4g protein.
Diabetic Exchanges:
1 starch, 1/2 fat.