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Potato-Leek Soup

2 Tbsp unsalted, trans fat free margarine

5 leeks (white part only), rinsed well and chopped (about 5 1/2 cups)

1 1/2 quarts low sodium Chicken Stock

6 medium red skinned potatoes (about 2 pounds), peeled and chopped

1 medium yellow onion, chopped

1 tsp dried marjoram

Freshly ground black pepper

Croutons, for serving

4 slices stale 100% whole wheat bread

2 Tbsp olive oil

1 clove garlic, mashed

1/2 tsp onion powder

Marjoram, a Mediterranean herb considered by the ancient Greeks to be a symbol of happiness, has a wonderful but delicate flavor. Interestingly, this herb was commonly called for in eighteenth-century recipes yet is rarely used in today’s recipes. Thomas Jefferson grew it in abundance at Monticello, eventually including it among the plants he grew in his new “orangery” or greenhouse. When construction on George Washington’s greenhouse was finished, he was sent “tufts of knotted marjoram” by Mrs. Margaret Carroll, a family friend in Baltimore.

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Cut bread into 1/2 inch cubes. Stale bread works best. Pour oil into a nonstick pan and heat over medium-high heat. Mix bread cubes with the seasonings and add to pan. Saute cubes, stirring frequently and shaking the pan, until the cubes are golden brown. Remove and discard the garlic.

Melt the margarine in a large stockpot over low heat, add the leeks, and sauté for 10 minutes, until soft. Add the stock and potatoes and cook for about 30 minutes, until the potatoes are fork-tender.

In a medium-size saucepan, sauté the onions over medium heat for 5 minutes, until the onions are golden brown. Add the onions and the marjoram to the soup, and season with pepper to taste. Serve in a soup tureen or divide among individual soup bowls. Sprinkle with the croutons. Serves 8.

Nutrition Info
Total servings 8, Cals 262, Total Fat 8g, Sat Fat 1.6g, Chol 4mg, Sodium 272mg, Fiber 5g, Carbs 41g, Protein 8g