Creamy Spinach and Leek Soup
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 Pinch nutmeg
Salt and pepper to taste
2/3 cup fat-free half-and-half
preparation
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
nutrition
Serving size: 1 cup
Vegetable exchanges: 3
Fat exchanges: 0.5
Amount Per Serving
Calories: 100
Calories From Fat: 25
Total Fat: 3 grams
Saturated Fat: 0.6 grams
Cholesterol: 0 milligrams
Sodium: 335 milligrams
(without added salt)
Total Carbohydrate: 14 grams
Dietary Fiber: 2 grams
Sugars: 4 grams
Protein: 4 grams
