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.
1poundleeks (3-4 large, white and pale green parts only), quartered lengthwise and cut into ¼-inch slices**
2clovesgarlic, peeled and thinly sliced
7cupschicken or vegetable broth, preferably organic
1poundpotatoes (3-4 medium), peeled and diced into ¼-inch pieces
Salt and freshly ground black pepper to taste
Instructions
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.
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.
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.
Remove the pan from the heat and season to taste with salt and pepper.
Serve as is or use a blender to puree until creamy.
Recipe Notes
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.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Skinny Potato Leek Soup Recipe
Amount Per Serving (1 /6th recipe)
Calories 181Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Carbohydrates 29.5g10%
Fiber 4.5g18%
Protein 8.2g16%
* Percent Daily Values are based on a 2000 calorie diet.