Leek and Potato Soup

Serves: 5
Total Calories: 146


2 large leeks washed, chopped, green tops removed
2 tablespoons organic extra virgin olive oil
1/2 cup cilantro leaves chopped
1 large potato peeled and chopped
1 quart fat free chicken stock
freshly ground black pepper
1 cup 2% milk
1 rounded tablespoon arrowroot powder
2 tablespoons low fat yogurt or fat free sour cream


1. In a 3½-quart pressure cooker or pot, sauté leeks in organic olive oil over medium heat. Add cilantro, potato, chicken stock, and pepper.
2. Cook 15 minutes at 8 pounds per square inch (psi) in a pressure cooker (use natural release method) or in a covered pot for 45 minutes.
3. Let cool slightly and process 2 cups at a time in a blender or food processor. Return to the pressure cooker or pot.
4. Add low-fat milk to blender and blend in arrowroot powder. Add mixture to soup and stir frequently until soup just comes to a boil.Turn off heat.
5. Top each serving with 1 tablespoon yogurt or sour cream.

Nutritional Facts:

Serves: 5
Total Calories: 146
Calories from Fat: 74

This Leek and Potato Soup recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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