Loaded Potato-Leek Soup

When I was growing up, my mother made potato and onion soup because it was affordable and fast. I’ve since trimmed the calories, but it’s still a comforting family favorite.

—Courtney Stultz, Weir, KS

Prep: 20 min. • Cook: 6 hours • Makes: 6 servings

• 1 medium leek
• 1 ½ lbs. potatoes (about 2 large), peeled and finely chopped
• 2 cups fresh cauliflowerets
• ¾ tsp. rubbed sage
• ½ tsp. salt
• ¼ tsp. pepper
• 4 cups reduced-sodium chicken or vegetable broth
• 2 tsp. olive oil
• 2 tsp. lemon juice
• Sour cream, optional

1. 1. Finely chop white portion of leek. Cut leek greens into thin strips; set aside. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low for 6-8 hours or until vegetables are tender.
2. 2. In a small skillet, heat olive oil over medium-high heat. Add the reserved leek greens; cook 3-5 minutes.
3. 3. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.

1 cup: 108 cal., 2g fat (0 sat. fat), 0 chol., 593mg sod., 20g carb. (3g sugars, 2g fiber), 4g pro.