Low-fat Potato Leek Soup

5 from 2 votes

A low-fat Potato and Leek soup. The soup gets its creaminess from pureeing the soup when the vegetables are tender. Tasty and low-calorie. Soup freezes well!

Course Main Dish, Vegetarian

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 107kcal

Author Eileen xo

Ingredients

2 teaspoon unsalted butter *see note
2 leeks, washed and sliced
1 large onion, diced
6 large potatoes, peeled and cut into medium pieces
8 cups low-sodium vegetable stock
salt and pepper to taste
dried chopped chives, optional garnish
fat-free sour cream, optional garnish leave out if vegan

Instructions

In a large dutch oven or stockpot, over medium heat, melt the unsalted butter. Add the leeks and onion. Saute for about 5 minutes to soften the vegetables.
Add the potatoes and the vegetable stock. Cover, let simmer, for about 30 - 35 minutes. Check potatoes for tenderness.
Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish

Notes

Replace unsalted butter with either vegan butter or butter flavored coconut oil if vegan
Please note that nutritional information can vary depending on individual ingredients used when preparing the recipe

Nutrition