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Little Chef Potato-Leek Soup

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Total Time (mins)
38
Difficulty
1
Servings
6
Ingredients
16
Total Prep Time: 20 minutes
Calories Per Serving: 179
Nutrients

Nutrition Facts

Serving Size 1 cup

Amount per serving
Calories 179 Calories from fat: 50
% Daily Value*
Fat 6 g 7 %
Saturated 1 g 3 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 0 mg 0 %
Sodium 389 mg 17 %
Potassium 398 mg 8 %
Carbohydrate 31 g 11 %
Fiber 4 g 15 %
Sugars 5 g
Protein 3 g
Vitamin A 15 %
Vitamin C 15 %
Calcium 4 %
Iron 8 %
Vitamin E 8 %
Thiamin 10 %
Vitamin B6 20 %
Phosphorus 4 %
Magnesium 6 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil
  • 1 large leek, halved lengthwise and thinly sliced
  • 2 cups small DOLE® Cauliflower florets
  • ½ cup chopped DOLE® Carrots
  • ½ cup chopped DOLE® Celery
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large DOLE® Potato, peeled and cut into ½-inch cubes
  • 1 cup unsalted vegetable stock
  • 3 cups gluten free and soy free oat milk
  • 2 tablespoons finely chopped fresh Italian parsley plus additional for garnish (optional)
  • 1 tablespoon fresh lemon juice (from 1 DOLE® Lemon
  • 6 tablespoons gluten free breadcrumbs for garnish (optional)

Directions

  1. Heat oil in a large saucepot over medium-high heat. Add leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper; cook 8 minutes or until vegetables are tender, stirring frequently. Add potato, stock and milk; heat to a simmer. Reduce heat to medium; cook 10 minutes or until potatoes are easily pierced with a fork.
  2. Purée soup in batches in a blender on high 20 seconds or until smooth, transferring soup back to the saucepot; stir in parsley and lemon juice. Serve soup garnished with breadcrumbs and/or parsley, if desired. Makes about 6 cups.

Chef Tips:
For a twist on leftovers, try serving the soup cold topped with diced cucumber and croutons, or stir in rotisserie chicken. 

Mirepoix, a classic vegetable mixture consisting of 2 parts onion and 1 part each carrot and celery, is used as a flavor base in many French dishes, such as soups, stews and braises. Leeks can also be used in place of onions, as seen in this recipe. Mirepoix is available in the produce section of some grocery stores and is a great way to reduce prep time. 

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Little Chef Potato-Leek Soup Prep Time:20 minutes Cook time: Serves: 6
Nutrition facts: 179 Calories, 6 grams fat
Ingredients: 2 tablespoons olive oil, 1 large leek, halved lengthwise and thinly sliced, 2 cups small DOLE® Cauliflower florets, ½ cup chopped DOLE® Carrots, ½ cup chopped DOLE® Celery, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper, 1 large DOLE® Potato, peeled and cut into ½-inch cubes, 1 cup unsalted vegetable stock, 3 cups gluten free and soy free oat milk, 2 tablespoons finely chopped fresh Italian parsley plus additional for garnish (optional), 1 tablespoon fresh lemon juice (from 1 DOLE® Lemon, 6 tablespoons gluten free breadcrumbs for garnish (optional), Directions:Heatoil in a large saucepot over medium-high heat. Add leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper; cook 8 minutes or until vegetables are tender, stirring frequently. Add potato, stock and milk; heat to a simmer. Reduce heat to medium; cook 10 minutes or until potatoes are easily pierced with a fork.Puréesoup in batches in a blender on high 20 seconds or until smooth, transferring soup back to the saucepot; stir in parsley and lemon juice. Serve soup garnished with breadcrumbs and/or parsley, if desired. Makes about 6 cups.

Chef Tips:
For a twist on leftovers, try serving the soup cold topped with diced cucumber and croutons, or stir in rotisserie chicken. 

Mirepoix, a classic vegetable mixture consisting of 2 parts onion and 1 part each carrot and celery, is used as a flavor base in many French dishes, such as soups, stews and braises. Leeks can also be used in place of onions, as seen in this recipe. Mirepoix is available in the produce section of some grocery stores and is a great way to reduce prep time.