Low Cal Creamy Potato Leek Soup

1. 1

   Clean leeks and dice (using only the white& green area up to where the leaves get tough).

2. 2

   Wash,peel& dice the potatoes.

3. 3

   Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.

4. 4

   Bring to a boil.

5. 5

   Cover and simmer for 25 minutes.

6. 6

   Puree one half of the mixture and then puree the other half (I used the blender).

7. 7

   Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.

8. 8

   Heat through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.