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!
- 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
- Measuring cups and spoons
- Non-stick Dutch oven
- Cutting Board
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.
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.
Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste.
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