Leek and Potato Soup

Progresso® broth provides a simple addition to this leek and potato soup – perfect for a hearty dinner.

  • prep time 35 min
  • total time 35 min
  • ingredients 7
  • servings 4

Ingredients

2
leeks
1
package (24 oz) refrigerated country-style mashed potatoes
2
slices center-cut bacon
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4
teaspoon salt
2
cups milk
1/4
teaspoon freshly ground pepper
  • 1 Remove roots, outer leaves and tops from leeks, leaving only white part. Cut white part in half lengthwise. Cut crosswise into 1/2-inch- thick slices to measure 1 cup. Rinse with cold water; drain.
  • 2 Microwave potatoes as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook leeks in bacon drippings over medium heat 3 minutes, adding 2 tablespoons of the broth to prevent sticking. Cook 4 minutes longer, stirring occasionally, until tender.
  • 3 Stir in remaining broth, scraping pan to loosen brown particles. Stir in potatoes and salt. Gradually add milk, stirring until smooth. Cook uncovered 10 minutes, stirring occasionally, until thoroughly heated. Stir in pepper. Sprinkle individual servings with bacon.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    ,
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    5g,
    5%
    ),
    Sodium
    620mg
    620%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 1/2 Starch; 1/2 Low-Fat Milk; 1 Vegetable; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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