Creamy Spinach and Leek Soup
Per ServingCreamy Spinach and Leek Soup |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 100 | |
| Fat | 3 | g |
| Saturated Fat | 0.6 | g |
| Carbohydrate | 14 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 335 | mg |
| Protein | 4 | g |
| Choices: Vegetable 3, Fat 0.5 | ||
- Makes: 6 servings
- Serving Size: 1 cup
- Preparation Time: 40 minutes
- Cooking Time: 1 hour
Ingredients
| 1 | (4-oz.) Russet, Red Bliss, or Yukon gold potato, peeled and cubed | |
| 1 | Tbsp. | olive oil |
| 1 1/2 | lb. | leeks (white and pale green parts only, discard the top), thinly sliced (approx. 3 cups) |
| 1/4 | cup | dry white wine |
| 3 | cups | low-fat, reduced-sodium chicken broth |
| 12 | oz. | fresh spinach, stemmed |
| 1/3 | cup | minced parsley |
| Salt and pepper to taste | ||
| 2/3 | cup | fat-free half-and-half |
| pinch | nutmeg |
Directions
- Place the potato with water to cover in a medium saucepan. Cook the potato over medium heat until a fork pierces easily, about 30 minutes. Drain. Mash the potato with a potato masher until smooth (no need to add milk or butter) or put through a food mill or ricer. Set the potato aside.
- Heat the olive oil in a large stockpot over medium heat. Add the leeks and sauté for 10 minutes. Add the wine, and simmer until the wine is absorbed.
- Add the broth and bring to a boil. Lower the heat and simmer for 10 minutes. Add in the spinach and parsley
