Potato Leek Soup

Potato Leek Soup is tasty, nutritious and a fabulous comfort food in the winter months.

Potato leek soup

Soups in the wintertime are unbeatable; on a day like today that’s gray and dreary, with a constant drizzle of rain, nothing warms the soul more than a cup of hot soup. It’s our go to dinner all winter long, along with a tossed green salad and some homemade bread and cheese.
The depth of winter always falls on the heels of the holiday season when I seem to have inevitably added a few extra unwanted pounds so I try to keep my soups healthy and as fat free and nutritious as possible. Weight Watchers is my diet framework as it gently encourages you away from unhealthy fats, sugars and alcohol and coaxes you towards a vast array of vegetables and fruits, and whole grains.
This recipe for potato leek soup is just such a recipe, but trust me it’s not short on flavor.

Potato Leek Soup

Serves 2 to 4 people

Ingredients:
One medium leek, washed and thinly sliced. Discard only the very toughest top parts of the leek.
Two medium potatoes, peeled and cut into 1/2 inch cubes
Two scallions, minced
1 1/2 teaspoons extra-virgin olive oil
2 1/2 cups low-fat chicken broth, or vegetable broth, preferably homemade
Salt and pepper to taste

Procedure:
Sauté the minced scallions in the olive oil in a heavy bottomed pan large enough to hold all your ingredients, until translucent.
Add the sliced leek and sauté for an additional three minutes on low.


Add the broth and cubed potatoes, cover, and simmer on low until the potatoes are just tender.

Potato leek soup

Add salt and freshly ground black pepper to taste, and serve.

Nice serving bowls make all the difference!

Potato leek soup

Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

Potato leek soup

Potato leek soup

Course: Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 385 kcal
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Ingredients

  • 1 medium leek washed and thinly sliced. Discard only the very toughest top parts of the leek.
  • 2 medium potatoes peeled and cut into 1/2 inch cubes
  • 2 scallions minced
  • 1 1/2 teaspoons extra-virgin olive oil
  • 590 milliliters low-fat chicken broth or vegetable broth, preferably homemade
  • Salt and pepper to taste

Instructions

  1. Sauté the minced scallions in the olive oil in a heavy bottomed pan large enough to hold all your ingredients, until translucent.
  2. Add the sliced leek and sauté for an additional three minutes on low.
  3. Add the broth and cubed potatoes, cover, and simmer on low until the potatoes are just tender.
  4. Add salt and freshly ground black pepper to taste, and serve
    Potato leek soup
  5. Nice serving bowls make all the difference!

Nutrition Facts
Potato leek soup
Amount Per Serving (200 g)
Calories 385 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 2477mg 103%
Potassium 2162mg 62%
Total Carbohydrates 68g 23%
Dietary Fiber 12g 48%
Sugars 4g
Protein 15g 30%
Vitamin A 34.5%
Vitamin C 77.3%
Calcium 22.1%
Iron 93.6%
* Percent Daily Values are based on a 2000 calorie diet.

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