Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.
Ingredients
2 large leeks, well washed and thinly sliced, white parts only
2 large or 3 medium potatoes, peeled and sliced
6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
1 cup fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon minced chives, OR 1 tablespoon minced green onion tops, for garnish
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Directions
In a large saucepan, combine the leeks, potatoes, and broth. Cook, covered, over medium heat until the vegetables are tender, about 30 minutes.
Puree through a food mill, food processor, or in a blender in batches, until smooth. Chill.
Stir in the evaporated skim milk, salt, and pepper. Garnish the soup with chives at serving time.
Calories: 83
Protein: 5 g
Sodium: 235 mg
Cholesterol: 1 mg
Fat: 2 g
Carbohydrates: 15 g
Exchanges: 1 Starch
Source: The New Family Cookbook for People with Diabetes
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