potato leek soup

This soup is at the top of our guilt-free comfort food list! This dish is perfect the night before a race. Potatoes contain a lot of potassium, vitamins, and carbohydrates, making them an ideal ingredient for athletes. Remember to leave the peels on for flavor and nutrients!




demonstration of finished potato leak soup

You'll Need:

  • 1/4 cup olive oil
  • 5 cups chopped leeks
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cups cubed potatoes
  • 2 quarts chicken stock, low sodium
  • 2 cups canned skim evaporated milk
  • Salt and freshly ground pepper to taste

Take Out:

  • Measuring cups and spoons
  • Non-stick Dutch oven
  • Knife
  • Cutting Board

Directions:

1.

Heat the olive oil in a non-stick Dutch oven and add the leeks, celery, and onion. Cook slowly for 10 minutes until golden and soft. Do not let the mixture brown.

2.

Add potatoes and chicken stock; cover, and bring to a boil. Reduce the heat and simmer 20-40 minutes or until potatoes are cooked through.

3.

Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste.

Six Servings:

Calories: 314 | Carbohydrate: 45 grams | Fat: 10 grams | Protein: 14 grams | Sodium: 635 milligram with low sodium broth, 869 milligrams with reduced sodium broth | Fiber: 3 grams | Cholesterol: 3 milligrams | Exchanges: 3 starches, 1 lean meat