Potato Leek Soup

Here is a great potato soup recipe that is fairly healthy.  I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese.  So this is a nice alternative that still has a great flavor.

Potato Leek Soup

via skinnytaste.com

Makes about 6 cups

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 large white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk (I used skim.)
  • salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
  • crumbled bacon (optional)

Wash leeks very carefully to remove all grit. Coarsely chop them when  washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste.  Top with bacon and serve.

Yum.

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One Comment on “Potato Leek Soup”

  1. Karen says:

    I love potato leek soup and this sounds like it was delicious. I use 1% or 2% milk in lots of recipes and you would never know that whole milk or cream wasn’t used.


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