Creamy Potato-Leek Soup
This vegan soup is not lacking in flavor! At only 120 calories per cup, this makes a great meal (especially during the winter).
Overview
Total time: 05 M
Servings: 8
Calories: 120
Ingredients
- 2 tbsp. olive oil
- 4 cups vegetable broth
- 1 tsp. kosher or sea salt
- 1/2 tsp. ground black pepper
- 1/2 cup fresh parsley
- 1 lbs. leeks trimmed and roughly chopped
- 2 lbs. russet potatoes roughly chopped
Nutritional Information
- Serving Size: 1 cup
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 770mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Protein: 2g
Instructions
- Sautee leeks in oil until slightly tender, about 5 minutes.
- Add potatoes, broth, salt and pepper and boil until potatoes are tender, about 15 minutes.
- In batches, add soup to FourSide or WildSide+ jar and secure lid.
- Select "Sauces" setting or blend on Medium Low (speed 3 or 4) for 30 seconds. Repeat until all soup is blended, or leave 2-3 cups unblended to have some texture to the soup.
- Garnish with parsley.
How many cups does this recipe make?
How many cups does it make.
Hi Fran, this recipe makes 8 cups. For future reference, you can find this information in the "Nutritional Information" section above. Happy blending!
Is there a "hot" button on my blender?
Some models have a "Soup" or "Hot" blend cycle. What model do you have?
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