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Photo: Oxmoor House
This version of the classic cold potato-leek soup is also good warm.
5 servings (serving size: 1-cup)


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1 teaspoon vegetable oil
3 cups diced leek (about 3 large)
3 cups diced peeled baking potato (about 1 1/4 pounds)
1 (16-ounce) can fat-free, less-sodium chicken broth
2/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced fresh chives


Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.

Created date

June 2002

Nutritional Information

Calories 221
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 2.9 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 5.3 g
Carbohydrate 35.1 g
Fiber 2.5 g
Cholesterol 12 mg
Iron 1.7 mg
Sodium 340 mg
Calcium 77 mg