Healthy family recipe: Creamy potato leek soup
This potato soup is partly pureed which makes for a creamy texture, so your family can go without the heavy cream and saturated fat that usually makes this soup smooth. It's perfect on a chilly fall day!
Soup is the perfect lunch pairing for a chilly fall afternoon. This potato soup is partly pureed which makes for a creamy texture, so your family can go without the heavy cream and saturated fat that usually makes this soup smooth. Dried herbs and vinegar add a burst of flavor which helps keep the salt content down. Add a green salad topped with chicken, tuna, or beans and you have a complete meal for you and your family!
Creamy Potato Leek Soup
Ingredients:
1 tablespoon canola oil
1 leek, washed and thinly sliced (white and light green parts only)
1 small onion, diced
2 cloves garlic, minced
1 ½ cups water
1 ½ cups low sodium chicken broth
1 pound of red potatoes, washed and diced
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon white vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
Directions:
1. Heat 1 tablespoon of canola oil in a large saucepan over medium heat on the stove. When oil is hot, add leek, onion, and garlic and cook for 1 minute, stirring constantly. Turn heat down to the low setting and cook for 10 more minutes, stirring occasionally to be sure leeks do not burn.
2. When leeks are cooked through, add water, chicken broth, potatoes, parsley, rosemary and thyme to the saucepan. Bring soup to a simmer and cook for 20 minutes.
3. Season with vinegar, pepper, and salt. Ladle about half of the soup into a blender. Puree and return to pan.
4. Stir to mix well and serve.
Serving size: 1 cup
Servings per recipe: 4
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