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You are here: Home / Recipes / Soups and Chilis / Low-Fat Carrot, Potato and Leek Soup

Low-Fat Carrot, Potato and Leek Soup

January 5, 2008 by Alison

Recipe source:

Cooking with Friends Kitchen

Ingredients

2 large leeks, washed, cleaned and chopped
2 large Idaho Potatoes, peeled and cut into pieces
1 large onion, diced
5 carrots, peeled and chopped into pieces
2 tablespoons olive oil
Sea salt
Fresh ground pepper
2 quarts chicken stock

Directions

In a soup pot, saute leeks and onions in olive oil until tender. Add potatoes and carrots. Season with salt and pepper. Add chicken stock. Bring to a boil and then turn heat down. Simmer until vegetables are tender, about 20 minutes. Use a hand blender to puree until it has a smooth consistency.

Serves

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Filed Under: Soups and Chilis

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Reader Interactions

Comments

  1. baked says

    July 11, 2008 at 8:21 am

    I think this banana dish is very easy and simple to prepare and best suits for morning crunch.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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