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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kosher Potato Leek Soup with Zucchini

Source: Enlitened Kosher Cooking by Nechama Cohen

Potato Leek soup mixed with zucchini.

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 3.2 Fat, 1.4 Vegetables, 0.1 Milk, 0.5 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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Servings

Ingredients

Directions

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.
Cook covered over medium heat until vegetables are tender, about 30 minutes.
Blend with an immersion blender or food processor, leaving some of the potatoes and leeks whole for garnish.
Stir in the soy milk, salt and pepper. Bring just to boiling point while stirring with a wooden spoon.