Low Fat Creamy Potato Leek Soup
Indulge in the comforting warmth of our Low Fat Creamy Potato Leek Soup, a lighter spin on the classic dish that doesn’t skimp on flavor. Made with nutrient-packed leeks, creamy russet potatoes, and a touch of skim milk, this wholesome recipe delivers velvety goodness without the heavy cream. Enhanced with low-sodium chicken broth, garlic, and aromatic seasonings like nutmeg and a hint of black pepper, every spoonful is a soothing delight. A quick blitz with an immersion blender transforms the hearty ingredients into a silky texture, perfect for cozy dinners or meal-prepping. Finished with a vibrant sprinkle of fresh chives, this low-fat soup is a guilt-free way to indulge in winter’s favorite comfort food. Ready in under an hour, it’s an ideal option for healthy yet satisfying weeknight meals.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium russet potatoes
- 6 cups low-sodium chicken broth
- 1 cup skim milk
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons chopped fresh chives
Instructions
Trim the leeks by cutting off the roots and dark green tops, leaving the white and light green parts. Slice them in half lengthwise and rinse under cold water to remove any dirt. Then, slice the leeks thinly.
Peel the potatoes and cut them into 1-inch cubes.
Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking until the leeks are soft, about 5 minutes, stirring occasionally.
Add the cubed potatoes, chicken broth, and the bay leaf to the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 25 minutes or until the potatoes are tender.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree it in batches in a standard blender.
Return the pureed soup to the pot (if using a regular blender) and stir in the skim milk. Add salt, black pepper, and nutmeg. Heat the soup gently over low heat, stirring occasionally, until it's warmed through.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh chopped chives.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 44.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 727 mg | 56% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5248 mg | 112% | |
*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.
