Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program

Leek, Potato and
Carrot Soup
Ingredients
1 leek
¾ cup diced and boiled potatoes**
¾ cup diced and boiled carrots
1 garlic clove
1 tbsp. oil
crushed pepper to taste
3 cups low sodium chicken stock
chopped parsley for garnish
1 bay leaf
¼ tsp. ground cumin
Instructions
Trim off and discard some of the coarse green parts of the
leek, then slice thinly and rinse thoroughly in cold water.
Drain well. Heat the oil in a heavy-based saucepan. Add the
leek and garlic, and fry over low heat for 2-3 minutes, until
soft. Add the stock, bay leaf, cumin and pepper. Bring the
mixture to a boil, stirring constantly. Add the boiled potatoes
and carrots and simmer for 10-15 minutes. Adjust the
seasoning, discard the bay leaf and serve sprinkled
liberally with chopped parsley.
To make a pureed soup, process the soup in a blender
or food processor until smooth. Return to saucepan.
Add ½ cup milk. Bring to boil and simmer for 2-3 minutes.
Makes 4 servings
1 serving = 1 vegetable choice
**For low potassium diets: Double boil or soak peeled
and diced potatoes.
Let's Eat! • Soups 111