Potato Leek Soup
Prep Time: 25 minutes
Cooking Time: 30 minutes
This is a vegetarian version but you can add some crumbled bacon on top if desired.
4 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 potato(es), russet, large
1 leek(s), large
1 onion(s), large
1 cup buttermilk, low fat
1/3 cup parsley, fresh, chopped
1/4 teaspoon pepper, black, ground
In a large saucepan, bring the broth, potatoes, leek and onion to a boil over medium high heat. Cover and cook for about 25 minutes or until the potatoes are very soft. Let the soup cool slightly and blend in batches until smooth in a blender or food processor (use a masher in a pinch). Return the soup to the pot and add the buttermilk, parsley and pepper. Heat soup through for about 5 minutes. Garnish with parsley and salt to taste.
Per Serving About: 130 calories, 1.5 g fat, 1 g saturated fat, 0 g trans fat, 7 g protein, 24 g carbohydrates, 2 g dietary fiber, 660 mg sodium; WW Points Plus Value 3