Leek and Potato Soup

Leek and Potato Soup

This creamy, hearty soup is made with Progresso® chicken broth, refrigerated mashed potatoes and leeks - an easy, one-pot dinner recipe.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

2
leeks
1
package (24 oz) refrigerated country-style mashed potatoes
2
slices center-cut bacon
1
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4
teaspoon salt
2
cups milk
1/4
teaspoon freshly ground pepper
  1. Remove roots, outer leaves and tops from leeks, leaving only white part. Cut white part in half lengthwise. Cut crosswise into 1/2-inch- thick slices to measure 1 cup. Rinse with cold water; drain.
  2. Microwave potatoes as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook leeks in bacon drippings over medium heat 3 minutes, adding 2 tablespoons of the broth to prevent sticking. Cook 4 minutes longer, stirring occasionally, until tender.
  3. Stir in remaining broth, scraping pan to loosen brown particles. Stir in potatoes and salt. Gradually add milk, stirring until smooth. Cook uncovered 10 minutes, stirring occasionally, until thoroughly heated. Stir in pepper. Sprinkle individual servings with bacon.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • Total Fat 8g
      • (Saturated Fat 5g,),
    • Sodium 620mg;
    • Total Carbohydrate 34g
      • (Dietary Fiber 4g,
    • Protein 9g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1/2 Low-Fat Milk;
      • 1 Vegetable;
      • 1 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.