Irish Oatmeal Leek Soup
This classic Irish Oatmeal Leek soup also known as Brotchán Roy, traditionally served during Lent. I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!
Ingredients
- 1 tbsp whipped butter
- 1 1/2 cups 3 large leeks, white and pale green only, halved lengthwise, sliced thin
- 1/2 cup Irish steel cut oats (Use Bob's Red Mill gluten free oats for GF)
- 4 cups fat-free reduced sodium chicken broth (vegetarians use vegetable broth)
- 1 1/2 cups fat-free milk
- fresh cracked pepper to taste
- 2 tbsp fresh chives for garnish
Instructions
- Melt the butter in a medium saucepan over low heat; add the leeks.
- Cook, stirring occasionally, until the leeks are soft, about 15 minutes.
- Add the broth and milk; raise heat to high and bring to a boil.
- Add the oatmeal and fresh cracked black pepper to taste.
- Return to a boil, stirring occasionally; reduce heat to low.
- Cover and simmer gently until oats are tender, 45-50 minutes (less if using Quaker oats).
Nutrition
Calories: 140.5kcal, Carbohydrates: 23g, Protein: 7.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 529mg, Fiber: 2.5g, Sugar: 6g
- WW Points: 4