Diabetes Recipes

Hearty Leek, Potato and Vegetable Soup

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Hearty Leek, Potato and Vegetable Soup
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Nutrition Facts

Serving Size: 1 Cup(s)

Makes: 24 Serving(s)


Amount Per Serving


Calories: 100


Total Fat: 2g


Saturated Fat: 0g


Cholesterol: 0mg


Sodium: 60mg


Total Carbohyrdates: 18g


Dietary Fiber: 3g


Sugars: 5g


Protein: 5g


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About

Make this for: Dinner

Category: Soups & Stews

This Recipe Makes: 24 Serving(s)

Summary

This is a crowd pleasing hearty soup that is made in a large size batch. Leftovers can be frozen in individual serving containers to be part of a soul warming lunch or dinner. This soup has a pureed base with vegetables added for texture. Let the flavors blend over night if possible to bring out the soups best character (keep in the refrigerator). One cup serving is a good source of fiber and a high source vitamin A and vitamin C. People with bigger appetites may enjoy two servings of this wonderful soup for a meal served with a mixed green salad and a serving of fruit or a yogurt frozen treat ......Delicious!

What you'll need

  • 2 tbsp. Canola Oil
  • 1 lb Leeks (cleared and diced white portion only) (you need to buy approximately 2 pounds of fresh leeks)
  • 2 lb diced potatoes (flesh only, equals approximately 6 medium raw potatoes)
  • 3 large stalks of celery (cleaned and diced)
  • 8 cup low sodium vegetable or chicken broth (use vegetable broth if vegetarian is needed)
  • 3 cup non-fat milk
  • 3 cup frozen carrots (sliced)
  • 4 cup frozen green beans (French cut gives lots of texture)
  • 3 cup frozen corn
  • 12 tbsp. of chopped raw chives (1/2 tablespoon per cup)
  • 1 dash pepper (per serving)

Instructions

  • Step 1
    Measure Canola oil into large cooking pot and turn range onto medium heat. Saute leeks in the oil. Stir frequently until tender (about 15 minutes)
  • Step 2
    Add potatoes, celery and broth to the pot. cook on medium until the potatoes are soft (about 45 minutes to an hour). Stir occasionally.
  • Step 3
    Puree potato mixture in a blender in small batches. Be careful as this is a hot mixture!
  • Step 4
    Return mixture to pot and add milk, carrots, green beans and corn.
  • Step 5
    Cook on medium/low for another hour. Stir occasionally.
  • Step 6
    Serve immediately with chives and pepper or refrigerate until the next day to meld all flavors. Serve with chives and pepper.

Diabetic Exchanges

  • Non-Starchy Vegetables: 1
  • Carbohydrate: 1