Comida Kraft
Recipe Box

Garlic Potato Leek Soup

Garlic Potato Leek Soup is rated 3.888888888888889 out of 5 by 9.
Prep Time
10
min.
Total Time
40
min.
Servings

8 servings, 1 cup each

This leek and potato soup gets its delicious garlicky flavor from a seasoned dressing mix. Sprinkle with chives just before serving for maximum appeal.

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What You Need

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Make It

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  • Heat 1/4 cup of the dressing in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.
  • Add leek mixture, in batches, to blender; cover. Blend until pureed. Return to stockpot.
  • Stir in milk and remaining 1/4 cup dressing; cook on medium heat until heated through, stirring frequently. Sprinkle with chives just before serving.

Preparing Leeks

Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.

Easy Cleanup

To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed 30 sec. Pour wash water out and rinse with fresh hot water.

Servings

  • 8 servings, 1 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

You'd never guess that this creamy soup is low in fat. As a bonus, the leeks are a good source of vitamin A.

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 150
Total fat 3g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 470mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 6g
Protein 3g
% Daily Value
Vitamin A 25 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from First time I made this I enjoyed it very much, family not too sure of the strong garlic flavor. First time I made this I enjoyed it very much, family not too sure of the strong garlic flavor. 2nd time I made I used all but the garlic and potatoes using canned milk left over from hurricane supply box and very smooth and tasty. Either way, leek soup is a family favorite
Date published: 2006-12-14
Rated 4 out of 5 by from I thought this was very tasty. I thought this was very tasty. I liked the roasted garlic vinigrette dressing and the potatoes made it nice and thick. I substituted onions in for the leaks and it was still good. I would make it again (it was good reheated as leftovers too)
Date published: 2005-11-06
Rated 4 out of 5 by from It's a good slimmed down substitute for the full version. It's a good slimmed down substitute for the full version. I made this with the Ham Panini sandwich for supper and the family liked it pretty well. It was very filling with the sandwich.
Date published: 2006-01-20
Rated 4 out of 5 by from This was delicious. This was delicious. It looked green instead of white and was very thick but it tasted wonderful.
Date published: 2009-08-29
Rated 4 out of 5 by from Simple and easy to make. Simple and easy to make. I put it in a sourdough bread bowl and it was a perfect wintry meal.
Date published: 2012-02-19
Rated 3 out of 5 by from It wasn't very flavorful. It wasn't very flavorful.
Date published: 2007-09-22
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