• 2 large leeks, well washed and thinly sliced, white parts only
  • 2 large or 3 medium potatoes, peeled and sliced
  • 6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
  • 1 cup fat-free evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon minced chives, OR 1 tablespoon minced green onion tops, for garnish


  1. In a large saucepan, combine the leeks, potatoes, and broth. Cook, covered, over medium heat until the vegetables are tender, about 30 minutes.
  2. Puree through a food mill, food processor, or in a blender in batches, until smooth. Chill.
  3. Stir in the evaporated skim milk, salt, and pepper. Garnish the soup with chives at serving time.

Recipe Yield: Yield: 9 cups (9 servings)

Nutritional Information Per Serving:

Calories: 83
Fat: 2 grams
Sodium: 235 milligrams
Cholesterol: 1 milligrams
Protein: 5 grams
Carbohydrates: 15 grams

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Diabetic Exchanges

1 Starch

Book Title: The New Family Cookbook for People with Diabetes