Carrot Leek Soup

Serves: 6


1 medium leek, thinly sliced and soaked in water to remove sand
4 teaspoons margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each ) low sodium chicken broth
2 cups skim milk
1/8 teaspoon pepper


  1. In a large saucepan, sauté leek in margarine until tender.
  2. Add carrots, potatoes and broth; bring to a boil.
  3. Reduce heat; cover and simmer until vegetables are tender.
  4. Remove vegetables from heat and put into a blender or food processor.
  5. Add enough cooking liquid to cover, blend until smooth and return to pan.
  6. Stir in milk and pepper and heat through.

Carrot Leek Soup Food Nutrition Facts Label