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Potato Leek Soup

Megan O

TOTAL TIME:50 min

This is a creamy, delicious soup that’s perfect for using up leftover baked potatoes. If you don’t have baked potatoes, you can quickly microwave them. Just pierce each one with a fork, then microwave on high for 3 minutes or until tender. I love using this quick to tip save time.

PREP TIME:5 min
COOK TIME:45 min
TOTAL TIME:50 min
SERVES:8
Ingredients

          Add ingredients to list
          Nutrition per serving
          270 CALS
          7 G
          46 G
          7 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          270
          from fat
          60
          Total fat
          7g
          Saturated fat
          1g
          Cholesterol
          0mg
          Sodium
          710mg
          Carbohydrate
          46g
          dietary fiber
          6g
          sugar
          7g
          Protein
          7g
          Directions
          1. Dice leeks, onion, and celery. Place in a large stock pot with olive oil. Heat to medium-high, stirring regularly.
          2. Cook vegetables until soft and onions are translucent. Add in the stock, bringing to a boil.
          3. Chop baked potatoes into ½ inch cubes and add to stockpot. Reduce heat to medium, keeping soup simmering.
          4. In a shaker or with a whisk, mix the flour with the milk and pour slowly into soup until desired consistency is reached.
          5. Bring soup back to a boil, stirring regularly.
          6. Serve warm.
          Nutrition per serving
          270 CALS
          7 G
          46 G
          7 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          270
          from fat
          60
          Total fat
          7g
          Saturated fat
          1g
          Cholesterol
          0mg
          Sodium
          710mg
          Carbohydrate
          46g
          dietary fiber
          6g
          sugar
          7g
          Protein
          7g

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