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Low-Calorie Leek And Potato Soup Recipe

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Lowfat Potato Leek Soup Everyday Eileen
Lowfat Potato Leek Soup Everyday Eileen from www.everydayeileen.com

Description

This low-calorie leek and potato soup recipe is a healthy and delicious way to warm up on a chilly day. The soup is creamy, hearty, and filling, making it the perfect meal for lunch or dinner.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 4 cups diced potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fat-free half-and-half

Equipment

  • Large soup pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the leeks and garlic and sauté for 5-7 minutes, stirring occasionally.
  3. Add the chicken or vegetable broth, diced potatoes, salt, and black pepper to the pot and bring to a boil.
  4. Reduce the heat to low and simmer for 20-25 minutes, until the potatoes are tender.
  5. Remove the pot from the heat and let it cool for a few minutes.
  6. Using a blender or immersion blender, puree the soup until smooth and creamy.
  7. Add the fat-free half-and-half to the soup and stir to combine.
  8. Return the pot to the heat and simmer for an additional 5-10 minutes, until the soup is heated through.
  9. Season with additional salt and pepper, if desired.
  10. Ladle the soup into bowls and serve hot.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 190
  • Protein: 6g
  • Carbohydrates: 36g
  • Fat: 3g
  • Fiber: 5g
  • Sodium: 780mg

Recipes FAQ

Can I use milk instead of half-and-half?

Yes, you can use milk instead of half-and-half, but the soup will not be as creamy.

Can I use a different type of potato?

Yes, you can use any type of potato in this recipe.

Can I make this soup vegan?

Yes, you can make this soup vegan by using vegetable broth instead of chicken broth and almond milk instead of half-and-half.

Recipe Tips

  • Make sure to thoroughly wash the leeks before chopping them.
  • If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
  • For a little extra flavor, you can add a bay leaf or some dried thyme to the soup while it's simmering.

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