Potato Leek Soup

A lovely rich potato/leek soup will carry you through this cold winter evening. The soup is made with creamy golden potatoes combined with chopped leeks. It’s seasoned with fresh dill and smoky tempeh, while getting an extra ping from plain yogurt swirled into each bowl. 


The preparation time of 2-1/2 hours allow time to let the soup rest before dining.

Grocery List: Potato Leek Soup
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Potato Leek Soup

Produce

garlic (if needed)

1 yellow onion

2 large leeks

1 head green leaf lettuce

fresh dill (if needed)

1 cucumber

4 medium red potatoes

1 pint cherry tomatoes

1 Granny Smith apple

Canned/Dried Foods

two 32 oz. boxes low-salt vegetable broth

unseasoned bread crumbs (if needed)

unbleached flour (if needed)

bay leaf (if needed) 

dry oregano leaves 

ground cinnamon (if needed) 

dry rosemary leaves (if needed)

dry thyme leaves (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

Plain, nonfat yogurt (if needed)

Nonfat milk (if needed)

eggs (if needed)

smoky tempeh

Nutritional Value: Potato Leek Soup

Potato Leek Soup

Nutritional Analysis

Per Serving

Calories: 660

Protein: 27 g

Carbohydrates: 83 g

Total Fat: 23 g

(Saturated Fat:) 2.5 g

Dietary Fiber: 13 g

Cholesterol: 5 mg

Sodium: 790 mg

% calories from fat: 32.2 %

Serving Size:

2 C. soup with one large whole grain dinner roll and small dinner salad with Creamy Dill Dressing.

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