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Potato and Leek Soup – 16g Carbs, 2g Fiber

Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes

1 Tbsp peanut oil
1/2 cup finely chopped onions
2 cups chopped leeks, well rinsed
1 sprig fresh thyme, or 1/4 tsp dried thyme
Salt to taste
White pepper to taste
About 1 1/2 quarts chicken stock
2 cups peeled potatoes, cut into 1/2″ cubes (keep in bowl
of water so they do not discolor)
1 Tbsp chopped, fresh chives

1. Heat the peanut oil in a saucepan over low heat. Add the
onion, leek and thyme, season lightly with salt and pepper,
and cook for 15 minutes.

2. Add the stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer for 15 minutes, or until the
leeks are completely tender.

4. Add the potatoes and simmer about 10 minutes more, or
until the potatoes are tender.

5. Puree in a blender.

6. Adjust the salt and pepper to taste.

7. Serve garnished with chives.

Serving Size: 1 1/4 cups
Nutrition Facts:
114 Calories, 4g Total Fat, 1g Saturated Fat, 5g Protein,
16g Total Carbs, 2g Dietary Fiber, 422mg Sodium,
30% Calories from Fat, 16% Calories from Protein,
54% Calories from Carbs

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