Rating: 4 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 15
  • 5 star values: 10

This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.

Maureen Callahan
Recipe by Cooking Light August 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.

    Advertisement

Chef's Notes

Serve with hot sauce.

Nutrition Facts

331 calories; calories from fat 26%; fat 9.5g; saturated fat 4.4g; mono fat 3.4g; poly fat 0.9g; protein 9.8g; carbohydrates 54.9g; fiber 5.3g; cholesterol 18mg; iron 1.8mg; sodium 701mg; calcium 127mg.
Advertisement
Advertisement