Low Fat Leek and Potato Soup

This is a simple, healthy and deliciously creamy soup that hits the spot in these last few weeks of winter (who am I kidding...I live in Canada...it will be months until we see green grass again). I highly recommend making up a batch of this for lunch this week. You'll be glad you did :)

What you'll need:

2 tbsp Olive Oil
1 medium Onion
1 large Leek, chopped into ½” pieces
4 cups Yellow Potatoes, peeled and chopped into ½” pieces
1 cup Fat-Free Chicken Broth
1 2/3 cups 1% milk (or skim)
Salt
Freshly Ground Black Pepper

To cut the leeks, chop off the root and the green tops, peeling off any layers that are blemished. Leeks hold a lot of sand in them, so it will be easier to chop them up and then wash them.

 

Slice the leek in half lengthwise.

 

Cut each half lengthwise again so that you have four long pieces. Chop into 1/2" pieces.

Toss them into a coliander and give them a really good rinse to get rid of all the sand.

Chop the potatoes into 1/2" pieces

Finely dice the onions.

Heat oil in a large pot.

Add onions, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally.

Add milk.

Add chicken broth.

Simmer on medium heat for 30 minutes or until the potatoes are tender.

 Puree vegetables with some of the liquid in a food processor or blender until smooth.

Return the puree to the liquid and mix together. Add salt and freshly ground black pepper.
Simmer until the soup reaches your desired consistency.

I like to grind even more fresh pepper on top :)

Nutritional Information


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