Lightened Up French Spring Soup

April 12, 2013

This is my favorite soup of all time in the history of ever, but I can't justify the original 1/4 cup of butter and 1 cup heavy cream all the time. My husband and I lightened this recipe up so that we could eat it relatively guilt-free.

2 tablespoons butter
1 pound leeks, chopped
1 onion, chopped
8 cups low-sodium chicken stock
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
1/2 pound fresh spinach
1/2 cup half and half
1/2 cup skim milk

Melt the butter in a large pot over medium heat and add in the leeks and onion. Cook until tender. Add chicken stock to the pot. Mix in potatoes, carrots, asparagus, and rice. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, until vegetables and rice are tender. Stir spinach, half and half, and skim milk into the soup mixture, and continue cooking about 5 minutes before serving.

Nutritions

Calories
255

Sodium
1039mg
43% DV

Fat
14g
22% DV

Protein
5g
10% DV

Carbs
19g
6% DV

Fiber
3g
14% DV