Leek and Potato Soup

  • Prep 35 min
  • Total 35 min
  • Ingredients 7
  • Servings 4
Leek and Potato Soup

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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

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