Nutritional Value per Serving:

Calories: 118.4
Calories from Fat: 13.5
Total Fat: 2 g
Saturated Fat: 0.23 g
Total Carbs: 24 g
Fiber: 2 g
Protein: 4 g
Sodium: 375 mg
Cholesterol: 0 mg

Leek & Potato Soup

Details

Looking to boost your immune system? Fight daily ailments with this simple and savory soup – the leeks are jam-packed with phytonutrients and antioxidants that will make any immune system bulletproof.

Ingredients

• 6 leeks, whites only, well rinsed and drained, coarsely chopped
• 4 medium russet potatoes
• 1 tbsp / 15 ml extra virgin olive oil
• ¼ cup / 60 ml chopped onion
• 3 cloves garlic, minced
• 8 cups / 2 L low-sodium, low-fat chicken broth or homemade stock

Preparation

1. Wash leeks thoroughly. Cut into 1-inch pieces. Place in a colander and rinse again. 
2. Peel potatoes and cut into 1-inch chunks.
   
3. In a large saucepan or Dutch oven, heat olive oil. Add leeks, potatoes, onion and garlic. Cook for 5-10 minutes, until soft
4. Add stock to saucepan and bring to a boil.
   
5. Once mixture has come to a full boil, reduce heat and cook for another 30 minutes until all vegetables are soft.
6. Purée soup in a blender or food processor.