Number of servings: 10
5 cloves of garlic, minced
1½ cups of celery, chopped
1 cup of leeks, sliced
4½ cups of low-sodium chicken broth
6 large baking potatoes, chopped
Freshly ground black pepper
Reduced fat cheddar cheese (optional)
- Saute garlic, celery and leeks together in a large pot coated with cooking spray.
- Add in chicken broth and potatoes and cook until potatoes are soft.
- Puree mixture in a food processor or blender.
- Ladle into bowls and top with reduced fat cheddar cheese if desired.
Serving size: 1 cup
Fat: 0 grams
Saturated Fat: 0 grams
Cholesterol: 0 grams
Sodium: 268 milligrams
Carbohydrates: 22 grams
Fiber: 2 grams
Protein: 4 grams