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Diabetes Forecast

The Healthy Living Magazine

Creamy Spinach and Leek Soup

Per Serving

Creamy 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

  1. 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.
  2. 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.
  3. Add the broth and bring to a boil. Lower the heat and simmer for 10 minutes. Add in the spinach and parsley
 
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