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    You are in: Home / Recipes / Golden Potato-Leek Soup Recipe
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    Golden Potato-Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Chef #989720's Note:

    This recipe came from Cooking Light Magazine and has been rated highly. It is a light recipe - no cream, no milk. Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      Peal and cube the potatoes.
    3. 3
      Melt butter or olive oil (for a vegan recipe) in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
    4. 4
      Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
    5. 5
      Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream (or sour cream or Tofu cream for a Vegan Recipe.) Sprinkle with black pepper.

    Ratings & Reviews:

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    Nutritional Facts for Golden Potato-Leek Soup

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 137.2
     
    Calories from Fat 17
    12%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 157.9 mg
    6%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.3 g
    9%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    organic free range fat free chicken broth

    fresh thyme sprigs

    tofu sour cream

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