* Exported from MasterCook *
Slow Cooker Potato Leek Soup - 1 pt; 23g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 large leeks -- white part only, cleaned and diced
1 medium yellow onion -- chopped
1 pound brown potatoes -- 2 or 3, peeled and chopped
5 cups broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
To finish: -- 1 cup heavy cream (optional) I didn't add any
Use a 6-quart slow cooker.
Put the vegetables into your stoneware insert. Pour in the broth, thyme, pepper, and garlic. Stir.
Cover and cook on low for 7 to 9 hours, or on high for 4 hours.
When the potatoes and onions are cooked and soft, use an immersion blender to soupify, or blend in small batches CAREFULLY in a tractional blender.
Stir in heavy cream, if desired.
Serves 6
AuthorNote: This is a light, creamy soup that is perfect for a starter course, or for sipping out of a mug on the couch. The kids didn't try it, and thought it smelled gross. They were right - it does have an "earthy" aroma. I opened a window and turned on a fan while it cooked.
ChupaNote: nutritional value does not include heavy cream. I would try low fat sour cream.
Description:
"1 pt"
Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 94 Calories; trace Fat (2.2% calories from fat); 2g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 4608 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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