Low-Fat Potato And Leek Soup Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the leeks, discarding the tough green parts.
• STEP 2.In a large pot, heat some olive oil over medium heat and add the leeks. Cook until they are soft and translucent, about 5 minutes.
• STEP 3.Add the diced potatoes, vegetable broth, and seasonings to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to avoid any accidents.
• STEP 5.Return the soup to the pot and stir in the cream. Heat gently until warmed through, but do not boil.
• STEP 6.Season with salt and pepper to taste. Serve hot with a sprinkle of fresh herbs on top, if desired.

Cooking Tips

• To make this soup even lower in fat, you can substitute the cream with low-fat milk or Greek yogurt.
• For a chunkier soup, you can reserve some of the cooked potatoes and leeks before pureeing and add them back in at the end.
• If you don't have an immersion blender or regular blender, you can use a potato masher to roughly mash the potatoes instead.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat gently on the stovetop until warmed through, stirring occasionally.
• Serve the soup hot with a side of crusty bread or a salad for a complete meal.