Low Fat Potato Leek Soup Recipe

Skinny Low Calorie Potato Leek Soup Recipe

4 from 27 votes

A classic potato 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.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Keyword: leek soup, no cream potato leek soup, potato soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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 1/4-inch slices**
2 cloves garlic, peeled and thinly sliced
7 cups chicken or vegetable broth, preferably organic
1 pound potatoes (3-4 medium), peeled and diced into 1/4-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.

Notes

Serving size: 1/6th recipe

WW Points: 1

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

1 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

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.

Nutrition