Creamy Leek and Potato Soup (Vegetarian)

1. 1

   Heat 2 tablespoons olive oil in a stock pot over medium heat.

2. 2

   Cook and stir leeks in the hot oil until fully softened, adding the remaining olive oil in small amounts as they cook, about 10 minutes.

3. 3

   Pour the vegetable broth and water into the pot; add the potatoes.

4. 4

   Bring the mixture to a boil, reduce the heat to medium-low, and simmer until the potatoes are completely tender, about 25 minutes.

5. 5

   Pour the potato mixture into a blender, filling it no more than halfway.

6. 6

   Cover and hold the lid down; pulse a few times, then blend continuously.

7. 7

   Puree in batches until smooth, then stir the cayenne pepper and salt into the soup.

• Calories 155.97 kcal Moderate
• Protein 3.63 g Low Source
• Carbs 19.77 g Moderate
• Total Fat 7.5 g Moderate
• Saturated Fat 1.3 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.65 mg Low Source
• Sodium 651.7 mg High
• Fiber 3.22 g Moderate
• Sugar 3.57 g Moderate
• Added Sugar 2.75 g Moderate
• Calcium 60.89 mg Low Source
• Iron 0.71 mg Low Source
• Potassium 323.67 mg Low Source
• Vitamin A 135.38 mcg_rae Moderate
• Vitamin C 1.48 mg Low Source
• Vitamin D 1.48 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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