Low Fat Classic Leek Soup
Indulge in the comforting warmth of this Low Fat Classic Leek Soup, a lighter spin on the traditional recipe that’s equally rich in flavor and nutrition. Crafted with wholesome ingredients like leeks, potatoes, and onion, and gently simmered in a flavorful vegetable broth, this recipe delivers creamy goodness without the added heaviness thanks to its use of skim milk. Seasoned with garlic, a touch of olive oil, and a hint of bay leaf, the soup is blended to silky perfection, creating a smooth and satisfying texture. Ready in just 50 minutes and boasting low-fat ingredients, this heartwarming soup is perfect for a cozy meal on chilly days or as a healthy starter for dinner. Garnish with freshly cracked black pepper or herbs for a delightful finishing touch! Keywords: low-fat leek soup, creamy leek soup, healthy leek soup recipe, vegetarian leek soup, classic soup recipe.
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Recipe Information
Ingredients
- 4 large leeks
- 2 medium potatoes
- 1 large onion
- 2 whole garlic cloves
- 4 cups vegetable broth
- 1 cup skim milk
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 whole bay leaf
Instructions
Thoroughly clean the leeks to remove any dirt and grit. Slice the leeks, using only the white and light green parts.
Peel and dice the potatoes and the onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.
Add the minced garlic and sliced leeks to the pot and cook for an additional 5 minutes, stirring occasionally until the leeks are softened.
Add the diced potatoes, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaf and discard it. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree, then return it to the pot.
Stir in the skim milk, and season with salt and black pepper. Heat the soup on low for an additional 5 minutes, stirring occasionally, until heated through.
Taste and adjust seasoning if needed. Serve hot, garnished with freshly cracked black pepper or a sprinkle of herbs if desired.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 64.1 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 946 mg | 73% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5822 mg | 124% | |
*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.
