Potato Leek Soup with Feta Cheese Recipe
2 medium leeks
36 ounces low-sodium chicken broth
3 medium potatoes, cubed
3 cloves garlic, minced
1 1/2 cups evaporated skim milk
1/4 cup snipped chives
1/2 cup crumbled feta cheese
Cut each leek in half lengthwise and wash under running water ro remove and sand or dirt from between the layers. Then thinly slice leek halves. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10-15 minutes. Stir in the milk and chives and simmer just until heated through but don't boil. Sprinkle the feta cheese and serve.
Makes 4 Servings
Serving Size: 12 ounces
| nutrients per serving | |
|---|---|
| calories: | 244 |
| total fat: | 4 g (16% of calories) |
| saturated fat | 3 g |
| cholesterol: | 20 mg |
| sodium | 375 mg |
| carbohydrate: | 37 g (48% of calories) |
| protein: | 24 g (31% of calories) |
| fiber: | 3 g |
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