Low Fat Potato Leek Soup
Warm, comforting, and irresistibly creamy, this Low Fat Potato Leek Soup is the perfect healthy twist on a classic favorite. Packed with the delicate sweetness of sautéed leeks, the hearty texture of Yukon Gold potatoes, and a subtle hint of garlic and fresh thyme, this recipe achieves indulgent flavors without excess calories. Simmered in flavorful vegetable broth and finished with a touch of low-fat milk, the soup is blended to silky perfection for a velvety consistency that feels indulgent. Ideal for cozy dinners or meal prep, it’s easy to make in under 45 minutes and serves as a delicious low-fat option that’s both nourishing and satisfying. Garnish with fresh chives to elevate each spoonful with an elegant finish.
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium Yukon Gold potatoes
- 2 stalks celery
- 2 cloves garlic
- 6 cups vegetable broth
- 1 cup low-fat milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 tablespoons chives
Instructions
Start by preparing the leeks: trim the roots and dark green parts, leaving the white and light green parts. Cut the leeks in half lengthwise, and then slice them crosswise into thin half-moons. Rinse thoroughly in a colander to remove any grit and set aside.
Peel the potatoes and chop them into small, even-sized cubes. Set aside.
Chop the celery stalks into thin slices and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the leeks and celery, and sauté for about 5 minutes until they start to soften.
Add the minced garlic and stir for another 1 minute until fragrant.
Add the chopped potatoes to the pot, along with the vegetable broth, salt, black pepper, fresh thyme, and bay leaf. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaf from the pot and discard.
Using an immersion blender, blend the soup in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, carefully blend until smooth, and return it to the pot.
Stir in the low-fat milk and heat gently over low heat for a couple of minutes until heated through, ensuring it does not boil.
Taste and adjust the seasoning if needed. Serve hot, garnished with chopped chives for a fresh finish.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 826 mg | 64% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6611 mg | 141% | |
*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.
