Low Cal Creamy Potato Leek Soup

Indulge in the velvety comfort of Low Cal Creamy Potato Leek Soup, a wholesome and flavorful dish that's as nourishing as it is satisfying. Made with fresh leeks, creamy Yukon Gold potatoes, and a touch of unsweetened almond milk, this recipe achieves luscious creaminess without the heavy calories. A hint of garlic and a dash of black pepper add depth to every spoonful, while low-sodium vegetable broth keeps it guilt-free and heart-healthy. Perfect for busy weeknights, this soup comes together in just 45 minutes and is ideal for meal prep or a light dinner for four. Garnish with fresh parsley for an extra burst of color and flavor. It's the ultimate low-calorie comfort food that doesn't compromise on taste—perfect for health-conscious food lovers!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium stalks Leeks
• 4 medium Yukon Gold potatoes
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 4 cups Low-sodium vegetable broth
• 1 cup Unsweetened almond milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Begin by cleaning the leeks thoroughly. Remove the dark green tops and root ends. Slice the white and light green parts into thin rounds.

Step 2

Rinse the sliced leeks under cold water to remove any dirt or sand. Set aside to drain.

Step 3

Peel and dice the Yukon Gold potatoes into small cubes, approximately 1/2 inch in size. Set aside.

Step 4

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes until softened but not browned.

Step 5

Add the minced garlic and sauté for another minute until fragrant.

Step 6

Pour in the low-sodium vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are tender.

Step 7

Transfer the soup to a blender in batches, or use an immersion blender directly in the pot, to puree the soup until smooth and creamy.

Step 8

Stir in the unsweetened almond milk, salt, and black pepper. If needed, reheat the soup gently over low heat without bringing it back to a boil.

Step 9

Taste and adjust seasonings if necessary. Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(2295.8g)

Amount per serving	% Daily Value*
Calories	991.9

Total Fat 18.6g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 1996.5mg	0%
Total Carbohydrate 193.7g	0%
Dietary Fiber 16.2g	0%
Total Sugars 20.0g
Protein 22.1g	0%

Vitamin D 87.8IU	0%
Calcium 751.1mg	0%
Iron 13.9mg	0%
Potassium 4813.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.2%

Protein: 8.6%

Carbs: 75.2%