Potato-Leek Soup

Potato-Leek Soup
Photo: Con Poulos
Blending vegetables creates a thick, creamy texture without adding cream or starch. That's the trick to creating this creamy Potato-Leek Soup that can be served warm or cold.
Makes 4 servings (serving size: 2 cups)


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2-3 leeks, white and pale green parts only, sliced (2 cups)
2 large russet potatoes (2 pounds), peeled and chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 cups water
1 tablespoon unsalted butter
1/2 cup fat-free plain Greek yogurt
2 tablespoons 1-inch chive slices


Prep: 20 Minutes
Cook: 25 Minutes

1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.

2. Using an immersion blender (or a standard blender, working in batches), blend until smooth. Stir in yogurt. Divide among 4 bowls; sprinkle with chives. If desired, serve chilled.

Created date

April 2012

Nutritional Information

Calories 247
Fat 3.2 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 8 g
Carbohydrate 49 g
Fiber 4 g
Cholesterol 8 mg
Iron 3 mg
Sodium 271 mg
Calcium 77 mg