Potato Leek Soup
A lovely rich potato/leek soup will carry you through this cold winter evening. The soup is made with creamy golden potatoes combined with chopped leeks. It’s seasoned with fresh dill and smoky tempeh, while getting an extra ping from plain yogurt swirled into each bowl.
The preparation time of 2-1/2 hours allow time to let the soup rest before dining.
Grocery List: Potato Leek Soup
Potato Leek Soup
Produce
garlic (if needed)
1 yellow onion
2 large leeks
1 head green leaf lettuce
fresh dill (if needed)
1 cucumber
4 medium red potatoes
1 pint cherry tomatoes
1 Granny Smith apple
Canned/Dried Foods
two 32 oz. boxes low-salt vegetable broth
unseasoned bread crumbs (if needed)
unbleached flour (if needed)
bay leaf (if needed)
dry oregano leaves
ground cinnamon (if needed)
dry rosemary leaves (if needed)
dry thyme leaves (if needed)
white wine to cook with (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
Plain, nonfat yogurt (if needed)
Nonfat milk (if needed)
eggs (if needed)
smoky tempeh
Nutritional Value: Potato Leek Soup
Potato Leek Soup
Nutritional Analysis
Per Serving
Calories: 660
Protein: 27 g
Carbohydrates: 83 g
Total Fat: 23 g
(Saturated Fat:) 2.5 g
Dietary Fiber: 13 g
Cholesterol: 5 mg
Sodium: 790 mg
% calories from fat: 32.2 %
Serving Size:
2 C. soup with one large whole grain dinner roll and small dinner salad with Creamy Dill Dressing.
