Low-Calorie Mushroom Potato Leek Soup
Serves 6
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  1. 1 tbsp + 1 1/2 tbsps olive oil
  2. 8 oz (226 g) sliced fresh mushrooms
  3. 1 leek (chopped)
  4. 1 large carrot (sliced)
  5. 3 cups (710 ml) fat-free chicken broth
  6. 1 tsp dried dill weed
  7. 1 small bay leaf
  8. 1 lb (453 g) potatoes (diced)
  9. salt & ground black pepper (to taste)
  1. Preheat 1 tablespoon olive oil in skillet over medium heat.
  2. Sauté sliced mushrooms for a few minutes until lightly browned. Set aside.
  3. Preheat the remaining olive oil in a saucepan over medium heat.
  4. Sauté leek and carrot for a few minutes, then add in chicken broth, dried dill and bay leaf.
  5. Bring to the boil, then add in diced potatoes.
  6. Reduce heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
  7. Discard bay leaf, add in sautéed mushrooms and season to taste with salt and black pepper.
  8. Serve the soup in a bowl and garnish with fresh dill.
  1. Each serving: (about 130 calories)
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