Quick Potato Leek Soup
- 2 leeks
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 pounds Yukon potatoes, scrubbed and chopped into ½-inch chunks
- 6 cups low-sodium vegetable broth
- ⅔ cup nonfat, plain Greek yogurt
- 1½ teaspoons Herbs de Provence
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Chop the leeks in half. Wash to remove any dirt, then cut into ¼-inch slices.
- Heat the oil in the bottom of a large stockpot. Add the onion, garlic, and the leeks and sauté until tender.
- Add the potatoes and broth. Bring to a boil and cook until the potatoes are tender.
- Using an immersion blender, blend the potato mixture until smooth. Stir in Greek yogurt, Herbs de Provence, salt, and pepper.
|NUTRITIONAL INFO||PER SERVING|
|Calories||300 (30 from fat)|
|Carbohydrate||58g (6g dietary fiber, 9g sugar)|
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