Meredith's Blog

Just another WordPress.com weblog

Soups…. January 14, 2011

Filed under: Recipes — Meredith @ 9:14 pm

Since it has been so cold, we have been making LOTS of soup!  If you haven’t checked out skinnytaste.com you HAVE to!  I have cooked so many of the recipes and they are ALL amazing.  They are also all really easy.  I found this potato leek soup on the site and it was so good.  It tasted almost like the really bad for you loaded potato soup.  You could even add some lowfat cheese to make it a little more fun!

http://www.skinnytaste.com/2009/10/potato-leek-soup.html

Potato Leek Soup
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1 cup • Calories: 159 • Points: 2.75 ww points

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.Potato Leek Soup
Gina’s Weight Watcher Recipes
Servings: 6 Size: 1 cup Calories: 159 Points: 2.75 ww points

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s