Lighter Potato and Leek Soup Recipe

This hearty leek and potato soup is the perfect comfort food, blending tender potatoes and leeks with a creamy broth. A delicious meal that's both filling and flavorful!

Ingredients (6 Servings)

• 2 leeks, white parts only, thinly sliced
• 3 tablespoons olive oil
• 3 cloves garlic, smashed
• 3 tablespoons all-purpose flour
• 6 cups water
• 2 cubes vegetable bouillon, or more to taste (optional)
• 1 teaspoon white sugar (optional)
• teaspoon chili-garlic sauce
• Cracked black pepper, to taste
• 5 unpeeled potatoes, diced
• 1 cup low-fat milk

Directions

1. In a large stockpot, heat the olive oil over medium-low heat. Add the sliced leeks and cook, stirring occasionally, until softened about 15 minutes. If the leeks begin to stick, add more olive oil as needed.
2. Add the smashed garlic cloves and cook for another minute until fragrant.
3. Sprinkle the flour over the softened leeks and stir well using a wooden spoon, ensuring its well incorporated. Reduce the heat to low and cook for an additional 2 minutes to form a roux.
4. Slowly pour in 2 cups of water, stirring constantly to avoid lumps. Continue stirring and add 2 more cups of water, one cup at a time, maintaining a smooth consistency.
5. Once the mixture is smooth, add the remaining 2 cups of water. Stir in the vegetable bouillon cubes, sugar (if using), chili-garlic sauce, and black pepper. Raise the heat to medium and bring the soup to a gentle boil, stirring occasionally.
6. Add the diced potatoes and reduce the heat to low. Let the soup simmer for 45 to 60 minutes, stirring every 10 minutes to prevent sticking. The potatoes are ready when they are fork-tender.
7. Once the potatoes are cooked through, use an immersion blender to puree the soup until smooth, leaving a few chunks for texture. If you prefer a chunkier consistency, blend to your liking.
8. Stir in the low-fat milk to thin the soup to your desired consistency. Heat through, stirring occasionally, until hot.
9. Serve the soup warm, garnished with freshly cracked black pepper or a drizzle of chili-garlic sauce, if desired.

Cook's Notes

• You can replace olive oil with coconut oil for a slightly different flavor.
• Use sugar only if the potatoes are too bitter.
• Cover the leeks while sauting to help them sweat, which will reduce the amount of oil needed.

Nutrition Facts (per serving)

• Calories: 255
• Fat: 8g (10% DV)
• Saturated Fat: 2g (8% DV)
• Cholesterol: 3mg (1% DV)
• Sodium: 63mg (3% DV)
• Total Carbohydrates: 41g (15% DV)
• Dietary Fiber: 5g (16% DV)
• Total Sugars: 5g
• Protein: 6g (12% DV)
• Vitamin C: 39mg (44% DV)
• Calcium: 98mg (8% DV)
• Iron: 2mg (13% DV)
• Potassium: 877mg (19% DV)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.