Low Cal Creamy Potato Leek Soup
Indulge in the velvety comfort of Low Cal Creamy Potato Leek Soup, a wholesome and flavorful dish that's as nourishing as it is satisfying. Made with fresh leeks, creamy Yukon Gold potatoes, and a touch of unsweetened almond milk, this recipe achieves luscious creaminess without the heavy calories. A hint of garlic and a dash of black pepper add depth to every spoonful, while low-sodium vegetable broth keeps it guilt-free and heart-healthy. Perfect for busy weeknights, this soup comes together in just 45 minutes and is ideal for meal prep or a light dinner for four. Garnish with fresh parsley for an extra burst of color and flavor. It's the ultimate low-calorie comfort food that doesn't compromise on taste—perfect for health-conscious food lovers!
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Recipe Information
Ingredients
- 3 medium stalks Leeks
- 4 medium Yukon Gold potatoes
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Begin by cleaning the leeks thoroughly. Remove the dark green tops and root ends. Slice the white and light green parts into thin rounds.
Rinse the sliced leeks under cold water to remove any dirt or sand. Set aside to drain.
Peel and dice the Yukon Gold potatoes into small cubes, approximately 1/2 inch in size. Set aside.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes until softened but not browned.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the low-sodium vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are tender.
Transfer the soup to a blender in batches, or use an immersion blender directly in the pot, to puree the soup until smooth and creamy.
Stir in the unsweetened almond milk, salt, and black pepper. If needed, reheat the soup gently over low heat without bringing it back to a boil.
Taste and adjust seasonings if necessary. Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 751 mg | 58% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4813 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
