Low Fat Potato and Leek Soup
Indulge in the comforting flavors of this Low Fat Potato and Leek Soup, a lighter take on a classic favorite that's perfect for warming up on cool days. Crafted with wholesome ingredients like creamy russet potatoes, tender leeks, and a hint of garlic, this recipe is simmered to perfection in low-sodium vegetable broth and blended into a velvety texture. The addition of fat-free Greek yogurt creates a luscious creaminess without the extra calories, while thyme and a bay leaf infuse it with fragrant herbal notes. Ready in under an hour and packed with nutrient-rich vegetables, this healthy potato and leek soup is ideal for meal prep or serving to guests. Garnish with fresh chives for an extra burst of flavor and enjoy a bowl that's as satisfying as it is guilt-free. Perfect for those seeking low-fat, vegetarian soup options!
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Recipe Information
Ingredients
- 2 medium leeks
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 2 cloves garlic
- 6 cups low-sodium vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme
- 1 large bay leaf
- 0.5 cup fat-free plain Greek yogurt
- 2 tablespoons chives
Instructions
Begin by preparing the leeks. Trim the root end and the dark green tops, then slice the leeks in half lengthwise. Rinse thoroughly under cold water to remove any dirt trapped between layers. Slice the leeks into thin half-moons.
Peel and chop the potatoes into 1/2 inch cubes. Set them aside.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing for about 5 minutes, or until the leeks are soft and fragrant, but not browned.
Add the chopped potatoes to the pot and pour in the 6 cups of low-sodium vegetable broth. Stir in the salt, black pepper, thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the bay leaf and, using an immersion blender, puree the soup until smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the 0.5 cup of fat-free plain Greek yogurt until well combined, adding a creamy texture without the fat.
Taste and adjust the seasoning if necessary, adding more salt or pepper if desired.
Serve hot, garnished with the chopped chives for a fresh and herbal finish.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 26.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5716 mg | 122% | |
*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.
