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Kosher Potato Leek Soup with Zucchini
Source: Enlitened Kosher Cooking by Nechama Cohen

Potato Leek soup mixed with zucchini.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 128.9
Total Carbs 18.6 g
Dietary Fiber 2.3 g
Sugars 4.1 g
Total Fat 3.2 g
Saturated Fat 0.6 g
Unsaturated Fat 0.3 g
Potassium 511.4 mg
Protein 7.0 g
Sodium 127.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  cooking spray
3 each  fresh leeks
3 each  medium garlic cloves
3 each  medium potatoes
3 each  medium zucchini
6 cup  low fat unsalted chicken broth
1 cup  Soy Milk, plain, non fat
1 pinch  salt and pepper
  1. In a 5-quart soup pot, prepare leeks and garlic the Enlitened way (spray non-stick skillet with spray and heat oil over medium, add leeks, cook until brown, stir in garlic cloves and a few drops water cook for a few more minutes). Add sliced potatoes, zucchini and broth.
  2. Cook covered over medium heat until vegetables are tender, about 30 minutes.
  3. Blend with an immersion blender or food processor, leaving some of the potatoes and leeks whole for garnish.
  4. Stir in the soy milk, salt and pepper. Bring just to boiling point while stirring with a wooden spoon.

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