A thick potato leek soup that’s perfect for chilly nights.
Fat-free (skim) milk and pureed potatoes make this potato leek soup thick, rich and super creamy, without any butter or cream. Plus it’s loaded with nutritious potassium and almost half of your daily requirement for vitamins A and C.
Best of all, it comes together in no time, making it an easy weeknight meal that’s perfect with a green salad and a piece of crusty whole grain bread.
Creamy Potato Leek Soup
SERVES6 (each serving 1 cup)
- 3 medium potatoes, peeled, scrubbed and cut into bite-sized cubes
- 3 cups cleaned and chopped leeks
- 1 cup onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 2 teaspoons onion powder
- 4 cups low-sodium chicken broth
- 1 cup fat-free (skim) milk
- Freshly ground pepper, to taste
- Place the potatoes, leeks, onion, celery, carrots, garlic, onion powder and broth in a stock pot or Dutch oven.
- Bring to a boil, reduce the heat and cover. Cook until the potatoes are tender, about 20 minutes.
- Remove about half of the soup, and puree using a hand-held immersion mixer or a food processor.
- Return the puree to the pot.
- Stir in the milk.
- Add ground pepper.
- Optional: Before serving, sprinkle the soup with some fresh chopped herbs or some chopped cooked, crispy Canadian bacon or turkey bacon.
Calories: 134 | Total fat: .3 grams | Saturated fat: .1 gram | Sodium: 468 milligrams | Potassium: 894 milligrams | Total carbohydrate: 28 grams | Fiber: 4 grams | Sugar: 6 grams | Protein: 6 grams | Vitamin A: 46% of RDA | Vitamin C: 48% of RDA
Leeks are very sandy. Chop them and then rinse them well in a strainer to be sure they are free of debris. | Vegetable broth can be substituted for the chicken broth for a vegetarian version of this recipe. | Soy milk can be substituted for the skim milk.