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Potato-Leek Soup

Potato-Leek Soup

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Original Lee

Original Lee

A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
  2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.
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Reviews

LilSnoo
1

LilSnoo

9/2/2014

Such a simple recipe, but as written, this is 3 stars. It turned out a little bland (bc of mostly using water as a base) and it had way too much pepper in it for the four of us who tasted it - and I only used half the amount stated in the recipe! I highly recommend you start out with 1/2 tsp of pepper and go from there. To help with the blandness, I ended up adding in about 2 tsp of chicken base (Better than Bouillon) which helped tremendously. I also added in more milk. I can't say I could even taste the hot sauce, but I didn't bother adding more. I love that this is low fat and low calorie. I will definitely make it again, but with my changes. Thank you Original Lee for the recipe!

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