Pharmacy Notices
Lunch | Dinner

Potato Leek Soup

  • 20 Mins

    Prep Time

  • 50 Mins

    Cook Time

  • 4

    Servings

  • 235 Calories
  • 4g Fat
  • 43g Carbs
  • 5g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 235 Calories
  • 4g Fat
  • 43g Carbs
  • 5g Protein
  • 70 Mins Total Time
  • 8 Cups Vegetable Stock
  • 6 Russet Potatoes, peeled, washed and cut into large pieces
  • 2 Leeks (whites only), thoroughly washed and sliced
  • 3 Stalks Celery, washed and roughly chopped
  • 1 Bay Leaf
  • ½ Tsp Dried Thyme
  • Salt and Pepper, to taste
  • 1 Cup Plain Almond Milk
Recipe adapted from The Food Network

Nourishment Note

Instructions

  • 4 Servings
  • 235 Calories
  • 4g Fat
  • 43g Carbs
  • 5g Protein
  • 70 Mins Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Add Ingredients to a Large Pot Add the vegetable stock, potatoes, leeks, celery, bay leaf, thyme, salt and pepper to large pot. Boil until the potatoes are soft, about 15-20 minutes.

  • 3

    Blend Remove the bay leaf. Using an immersion blender (a blender or food processor can also work) blend the soup until smooth. Return the soup to stove. Add the almond milk and simmer until the soup has thickened, about 20 minutes.

  • 4

    Clean Up Wash hands with soap and water.

Recipe adapted from The Food Network

Allergen Swap

  • NNuts

    Replace the almond milk with low-fat milk.

Fatigue Buster

  • Leeks

    Prep the leeks and celery up to a day in advance.

  • Ask for Assistance

    Ask a friend or family member to help prepare this soup.

There's plenty more delicious recipes to try!

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