Low Fat Leek and Potato Soup
Indulge in the comforting warmth of this Low Fat Leek and Potato Soup, a wholesome rendition of a classic favorite that's both hearty and guilt-free. Featuring tender leeks paired with creamy potatoes, this recipe is enriched with the subtle flavors of fresh thyme and garlic, while skim milk and low-sodium vegetable broth keep it light yet satisfying. Ready in under an hour and perfect for a crowd, this velvety soup is ideal for cozy meals without compromising on health. Whether blended to silky perfection or left slightly chunky for added texture, it's a nourishing option for weight-conscious foodies. Serve it piping hot for a delicious bowl packed with flavor and nutrition!
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Recipe Information
Ingredients
- 3 large leeks
- 3 medium potatoes
- 4 cups low-sodium vegetable broth
- 1 cup skim milk
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
Begin by preparing the leeks. Trim the roots and tough dark green leaves, keeping the tender white and light green parts. Slice the leeks in half lengthwise, then chop into thin slices. Wash thoroughly under cold running water to remove any dirt or grit, and set aside.
Peel the potatoes and cut them into 1-inch cubes.
Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the sliced leeks to the pot and cook them gently for about 5 minutes, stirring occasionally, until they start to soften. Do not let them brown.
Add the cubed potatoes to the pot and pour in the low-sodium vegetable broth. Add the salt, pepper, and thyme. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Once the potatoes are cooked, remove the pot from the heat. For a smoother texture, use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches and blend until smooth, then return to the pot.
Stir in the skim milk to the soup. Place the pot back on low heat and gently heat through, making sure not to boil, just to combine flavors.
Adjust seasoning to taste with additional salt and pepper if necessary.
Serve the soup hot, garnished with a sprinkle of fresh thyme if desired. Enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 41.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 746 mg | 57% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5361 mg | 114% | |
*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.
