Low Calorie Comfort Food!

Here's what I made for dinner tonight...

Jacques’s Basic Leek and Potato Soup

Yield:  2 quarts 

Serves 8 (1 cup servings)

Ingredients:

·      2 Tablespoons olive, canola, or corn oil

·      4 cups sliced leeks, trimmed and rinsed (from 12 ounces untrimmed leeks)

·      1 ½ cups sliced onion, 1-inch pieces (about 6 ounces)

·      6 cups hot chicken stock, homemade, or low-sodium canned broth

·      4 cups peeled, diced potatoes, 2-inch chunks (about 1 ½ pounds)

·      Salt to taste, depending on the saltiness of broth

·      ½ Tablespoon freshly ground black pepper

Heat the oil in a saucepan, stir in the leek and onion pieces, and sauté for about 5 minutes over moderate heat, to soften.  Add the chicken stock and potato chunks, and season with salt to taste and the pepper.  Bring the soup to a boil over high heat, cover the pan, and adjust the heat to maintain a gentle boil.  Cook for about 20 minutes, until the potatoes are quite tender.

Mash, blend, or puree it to the desired consistency and adjust the seasonings.  Serve the soup right away, or set aside until serving time.  Garnish or vary the soup with additional ingredients such as sour cream, cheese, etc. (I put 2 Tbsp regular sour cream and 2 Tbsp shredded cheddar per serving... These are included in the calculations below.)

Amount Per Serving

   Calories            131.5

   Total Fat            3.6 g

   Saturated Fat            1.7 g

   Polyunsaturated Fat            0.8 g

   Monounsaturated Fat            2.5 g

   Cholesterol            7.3 mg

   Sodium            1,039.7 mg

  

   Potassium            761.2 mg

   Total Carbohydrate            22.4 g

   Dietary Fiber            2.9 g

   Sugars            3.1 g

   Protein            3.8 g