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Leek, Mushroom & Potato Soup

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Product Description

Leek, Mushroom & Potato Soup

Serves: 12 – 1 cup servings

Preparation Time: 40 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 4-quart Stockpot, Blender

  • 3              cups leeks rinsed well, sliced thin
  • 2              cups fresh mushrooms, sliced blade #4 (turn sideways in hopper)
  • 4 ½         cups (1.1 L) water
  • 4              cups red potatoes, diced
  • 1              cup celery, sliced blade #4
  • 1 ½         teaspoons, dry crushed tarragon
  • 1              tablespoon fresh squeezed lemon juice
  • 2              teaspoons low sodium Worcestershire sauce
  • ½             teaspoon ground white pepper
  • 3              tablespoons fresh chives or green onion, minced

Place 4-quart Stockpot (4 L utensil) over medium heat until hot. Add leeks and mushrooms, cover, close the vent, and sweet down, about10 minutes or until tender, stirring 2-3 times and replacing the cover.

Add water, potatoes, and celery. Bring to a simmer, cover, and cook until potatoes are tender, 25-30 minutes.

Place 1 cup vegetable mixture in blender to puree (place cover on blender with measuring cup hole open). Return puree to soup. Stir in tarragon, lemon juice, Worcestershire sauce, and white pepper.

To serve, ladle soup into individual bowls, sprinkle with chives or green onions.

NUTRIONAL BREAKDOWN PER SERVING: Calories 124; Fat Grams 0; Carbohydrate Grams 29; Protein Grams 4; Cholesterol Grams 0; Sodium mg 57.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 2; Fiber Points 2; Carbohydrate Points 2; Cholesterol Points 0.

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