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Ingredients
- 2 med Leeks, about 1 lb.
- 3 lrg Baking potatoes, about 2-1/2 pounds, peeled and cut into 2" pcs
- 2/3 c. Nonfat cottage cheese
- 1/2 tsp Salt
- 1/8 tsp White pepper
- 1 x Clove garlic, crushed
Directions
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek; cut each in half lengthwise. Place leeks and potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 20 min or possibly till tender. Drain well; set potatoes aside. Position knife blade in food processor bowl. Add in leeks and cottage cheese; process till smooth.
- Combine potatoes, leek mix, and remaining ingredients in a bowl; beat a medium speed of an electric mixer till smooth.
- Yield: 11 servings (serving size: 1/2 c.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 938g | |
| Calories 717 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1533mg | 64% |
| Potassium 3651mg | 104% |
| Total Carbs 153.26g | 41% |
| Dietary Fiber 18.5g | 62% |
| Sugars 8.5g | 6% |
| Protein 27.04g | 43% |
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