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Name: Potato Leek & Ginger Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: not set
Ingredients: 2 Russet potatoes peeled and chopped; 2 leeks sliced thinly; 1 inch Fresh ginger peeled and chopped; 1 pinch Cayenne pepper optional; 4 cups Veggie bouillon broth "better than bouillon" preferred brand; 2 tablespoons Olive oil; 3/4 cup milk or half & half; 1 cup Cheddar cheese grated

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INGREDIENTS

2 Russet potatoes ; peeled and chopped
2 leeks ; sliced thinly
1 inch Fresh ginger ; peeled and chopped
1 pinch Cayenne pepper ; optional
4 cups Veggie bouillon broth ; "better than bouillon" preferred brand
2 tablespoons Olive oil
3/4 cup milk or half & half
1 cup Cheddar cheese ; grated

INSTRUCTIONS

1. Heat olive oil in a soup pot and add leeks. Cook for about 2 - 3 minutes.

2. Add potatoes and fill the pot with the veggi bouillon broth so that it just covers the potatoes. Add ginger & cayenne.

3. Cook until the potatoes are very soft and can be hand mushed with a mash potato tool.

4. Add the milk / half & half, and cheddar cheese. Stir well and keep warm before serving.

5. Add cheddar to garnish.

NOTES

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 3 Servings

Calories: 348
Calories from Fat: 155 (45%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 9.7g	48 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 0.8g
Cholesterol 46.2mg		14 %
Sodium 292.5mg		10 %
Potassium 751.7mg		20 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 3g	12 %
	Sugars, other 32.1g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 348

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