Potato-Leek Soup

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.

Yield: Makes 4 servings (serving size: 2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 8g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 271mg
  • Calcium: 77mg

Ingredients

  • 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

Preparation

  1. 1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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