-
1 ½ teaspoons neutral oil, such as canola or avocado
-
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
-
2 cloves garlic, minced
-
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
-
6 cups reduced-sodium chicken broth
-
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
-
½ cup reduced-fat sour cream
-
Salt & freshly ground pepper, to taste
Leek & Potato Soup
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.
Nutrition Information
206
Calories
31g
Carbohydrates
19g
Protein
652mg
Potassium
3g
Fiber
10g
Sugar
You May Also Like
Curried Carrot Soup
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots....
Chicken Potpie Soup with Tater Tot Topping
This bubbling stewlike soup is a great way to use up leftover cooked chicken or turkey—and a perfe...
Slow Cooker Chicken Soup with Zucchini & Hominy
This excellent chicken soup--packed with hearty, nutritious ingredients--is easy to make and may bec...