Roasted Potato Leek Soup Recipe

Looking for an easy Roasted Potato Leek Soup recipe? Learn how to make Roasted Potato Leek Soup using healthy ingredients.


Submitted by gretamarie

Makes 6 servings



Adapted from Ina Garten's recipe. Lightened the recipe and changed it a bit--she used heavy cream and creme freche. I used milk and sour cream. She used Arugula. My grocery store didn't have it so I subbed spinach.

Recipe Ingredients for Roasted Potato Leek Soup

6 medium yukon gold potatoes, chopped
2 leeks, chopped
1 tbsp extra virgin olive oil
1 1/2 cups spinach
6 cups low sodium chicken broth
1/4 cup light sour cream
1/4 cup fat free milk

Recipe Directions for Roasted Potato Leek Soup

  1. Chop potatoes and leeks and drizzle with evoo and salt and pepper.

  2. Roast potatoes and leeks for 45 minutes in a 400 degree oven.

  3. Add spinach for last five minutes.

  4. Add to pot with chicken broth and use immersion blender to blend vegetables.

  5. Add sour cream and milk.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 472.2g
Amount Per Serving
Calories
240
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
109mg
5%
Potassium
1050mg
30%
Total Carbohydrates
43.0g
14%
Dietary Fiber
4.5g
18%
Sugars
3.8g
Protein
7.6g
Vitamin A 26% Vitamin C 37%
Calcium 7% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very low in cholesterol
  • Low in sodium
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin C
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