Leek and Potato Soup

1. 1

   Heat the margarine in a soup pot.

2. 2

   Add the leeks and saute over low heat, stirring often, until they are wilted, 8 to 10 minutes.

3. 3

   Add the potatoes, enough water to cover, and the bouillon cubes.

4. 4

   Bring to a simmer.

5. 5

   Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.

6. 6

   Remove 2 cups of the potatoes with a slotted spoon and mash coarsely.

7. 7

   Return to the soup pot and stir in enough milk to achieve a medium-thick consistency.

8. 8

   Season with salt and pepper.

9. 9

   If time allows, let the soup stand off the heat for an hour or two to develop flavor.

10. 10

    Heat through as needed, and serve.

11. 11

    Calories: 218

12. 12

    Total Fat: 5g

13. 13

    Protein: 4g

14. 14

    Carbohydrate: 40g

15. 15

    Cholesterol: 2mg

16. 16

    Sodium: 140mg

* Per serving · 4 servings · Values may vary.

No additional tips available.