Skinny Potato Leek Soup Recipe – 4 Points+

Skinny Potato Leek Soup a la Jamie Oliver

Leeks, potatoes, onions, carrots and celery cooked in broth until tender. This leek and potato soup is made without butter or cream so it’s hearty and healthy and skinny.

While  usually eaten hot, Jamie Oliver claims that “it’s also surprisingly delicious eaten cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt” in his book, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.

It’s wonderful hot on a chilly day. I’m looking forward to trying it chilled this summer when the thermometer begins to soar here in Phoenix.

If you’ve never eaten or cooked leeks, I encourage you to give them a try.  They have a wonderful mild, sweet, distinctive oniony flavor. I was first  introduced to them by French Women Don’t Get Fat, author Mireille Guiliano, in her French Women Don’t Get Fat Magical Leek Soup recipe and have never looked back.

If you’ve never prepared leeks, there’s a helpful instructional video from the Gourmet Magazine Test Kitchen at the end of the post.

Enjoy!

Skinny Potato Leek Soup Recipe

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

A classic skinny soup that is usually eaten hot, but is surprisingly good when eaten cold with a squeeze of fresh lemon juice and dollop of plain yogurt on a hot summer day

Author: Martha

Serves: 6

Ingredients

• 2 teaspoons olive oil
• 2 carrots, peeled and sliced
• 2 celery stalks, peeled and sliced
• 2 medium onions, peeled and roughly chopped
• 1 pound leeks (3 – 4 large, white and pale green parts only), quartered lengthwise and cut into ¼-inch slices*
• 2 garlic cloves, peeled and thinly sliced
• 7 cups chicken or vegetable broth, preferably organic
• 1 pound potatoes (3 to 4 medium), peeled and cut into ¼-inch dice
• Salt and freshly ground black pepper to taste

Instructions

1. Put a large saucepan on medium-high heat and add the olive oil. Add the carrots, celery, onions, garlic, and leeks and stir them together with a wooden spoon.
2. Partially cover the pot with the lid and cook, stirring occasionally, until the carrots have softened but are still holding their shape and the onions and leeks are lightly golden, about 10 minutes.
3. Add the broth and potatoes to the vegetables in the pot, give everything a stir and bring to a boil over high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
4. Remove the pan from the heat and season to taste with salt and pepper.
5. Serve as is or use a blender to puree until creamy.

Notes

Nutritional Estimates Per Serving (1/6th recipe): 181 calories, 3.5 g fat, 29.5 g carbs, 4.5 g fiber, 8.2 g protein and 4 WW Points+ Value *leeks can be very sandy and need to be washed well. I usually rinse them and then swish them around in a large bowl of water. Also, after removing the root end, use just the white part and a hint of the pale green leek for the soup. The dark green portion is too tough and should be used only for making stock or discarded.

WordPress Recipe Plugin by EasyRecipe

3.2.1737

Here’s a great video on preparing leeks from the Gourmet Magazine Test Kitchen:

Related Posts:

Jamie Oliver Spring Vegetable and Bean Soup Recipe – another delicious soup with 4 WW PointsPlus Value from Jamie Oliver
Slim & Healthy Broccoli Cheese Soup – rich, creamy and delicious with a 7 WW PointsPlus Value
Zucchini Soup Recipes – easy, healthy and delicious recipes for zucchini soup