3 Freestyle Points 133 Calories

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

• 4 medium leeks (dark green stems removed)
• 1/2 large white onion, chopped
• 2 medium russet potatoes, peeled and cut into cubes
• 1 tablespoon flour (use AP gluten free flour for GF)
• 1 tbsp butter
• 4 cups chicken stock (use vegetable broth for vegetarians)
• 1/2 cup 2% milk
• salt and fresh pepper

1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
2. In a medium soup pot, melt butter and add flour on low flame.
3. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
4. Add chicken stock, leeks, onion, potatoes and bring to a boil.
5. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
6. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
7. Serve immediately.

Nutrition Information

Yield: 6 servings, Serving Size: 1/2 cup

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 3
• Calories: 133 calories
• Total Fat: 2.5g
• Saturated Fat: 1.5g
• Cholesterol: 7mg
• Sodium: 416mg
• Carbohydrates: 23.5g
• Fiber: 3g
• Sugar: 5g
• Protein: 4.5g