Low-fat potato leek soup is full of flavor and low in calories! A hearty soup to warm up with and full of veggies! This is a great soup for any night and also great for a Holiday meal! Creamy potato soup without any cream and extra calories! A vegetarian/vegan soup which is also gluten-free to keep your diet in check!
One of my favorite soups is potato leek soup! I know you are thinking cream, which leads to lots of fat! Well, don't you worry, this soup does not have any cream. This is a low-fat potato leek soup! The soup gets its creaminess from pureeing the soup once all the veggies are tender. Super yum and you get to eat a low-fat soup that is ever so tasty! You will seriously not miss the cream and quite frankly, I rarely use cream and no one is complaining!
I have been fighting the flu for quite a while now! I think I need to give in and see my doctor! Between the snow and cold temperatures, I just cannot shake being cold. One thing I can say about this time of year is, you guessed it, soup! I crave it all winter! I love any kind of soup, creamy, clear, veggie, or meaty, not sure if meaty is a word, but you know what I mean! At least I think you do! I believe my cold medicine is kicking in!
Tips to make Low-fat Potato Leek Soup
- The potatoes, I love to use Idaho potatoes for this soup, but if you prefer red or Yukon potatoes, enjoy! I won't hold it against you!
- Lumpy or smooth you ask, I am talking about soup in case there is any confusion! I prefer a smooth soup, that is just my personal preference! We will still be friends if you like a few larger pieces of potato in the soup. Just puree half of the soup! It is all delicious!
- Leeks, please make sure when you prepare your leeks, you wash them very well. If they have a lot of, well there is no other way to say it, dirt, in the stems soak the leeks in a bowl of water to get rid of excess dirt!
- This soup freezes really well, so why not make a double batch. For smaller amounts, put in individual freezer containers!
I hope you add this healthy potato soup to your HEALTHY SOUPS/HOLIDAY SOUPS PINTEREST BOARDS! I'd love for you to follow me on PINTEREST! I'm always pinning from talented and amazing bloggers!
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xo
*This recipe was originally published in early 2016, photos and some text has been updated. The recipe has not been changed
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Potato Leek Soup
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Equipment Needed:
- Immersion blender (or regular blender)
Ingredients
- 2 teaspoons unsalted butter *see note
- 2 large leeks (washed and sliced)
- 1 large diced yellow onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium Russet potatoes, peeled and cut into medium pieces about 3 pounds of potatoes
- 8 cups low-sodium vegetable stock
- ½ cup 2% milk
- dried chopped chives (optional garnish)
- low-fat sour cream (optional garnish) leave out if vegan
Instructions
- In a large heavy-bottomed pot or Dutch Oven over medium heat, melt 2 teaspoons unsalted butter. Add 2 large leeks (washed and sliced), 1 large diced yellow onion, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for about 7 to 8 minutes to soften the vegetables.
- Add 5 medium Russet potatoes, peeled and cut into medium pieces 8 cups low-sodium vegetable stock, and ½ cup 2% milk to the pot. Cover and simmer for about 30 to 35 minutes, and the potatoes should be fork-tender.
- Use an immersion blender to puree the soup to the desired smoothness. Check for seasoning, adjust if needed. Optional: Serve with dried chopped chives (optional garnish) and low-fat sour cream (optional garnish)
NOTES
Nutrition
