Creamy Spinach and Leek Soup
Per ServingCreamy Spinach and Leek Soup |
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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