Low Fat Creamy Potato Leek Soup

Savor the cozy, guilt-free indulgence of this Low Fat Creamy Potato Leek Soup—a wholesome spin on a classic comfort food favorite. Combining tender russet potatoes, delicate leeks, and aromatic garlic, this velvety soup achieves its creamy texture without heavy cream, thanks to the addition of skim milk. Simmered in low-sodium chicken broth and seasoned with a touch of nutmeg for a hint of warmth, this light yet satisfying recipe is both heart-healthy and packed with flavor. Perfect for busy weeknights, it comes together in under an hour and serves as an ideal starter or light main dish. Garnish with fresh chives for a burst of color and herbal brightness, and enjoy a soothing bowl that balances nutrition and taste perfectly.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 large leeks
• 4 medium russet potatoes
• 6 cups low-sodium chicken broth
• 1 cup skim milk
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 2 tablespoons chopped fresh chives

Directions

Step 1

Trim the leeks by cutting off the roots and dark green tops, leaving the white and light green parts. Slice them in half lengthwise and rinse under cold water to remove any dirt. Then, slice the leeks thinly.

Step 2

Peel the potatoes and cut them into 1-inch cubes.

Step 3

Mince the garlic cloves.

Step 4

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking until the leeks are soft, about 5 minutes, stirring occasionally.

Step 5

Add the cubed potatoes, chicken broth, and the bay leaf to the pot. Increase the heat to high and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 25 minutes or until the potatoes are tender.

Step 7

Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree it in batches in a standard blender.

Step 8

Return the pureed soup to the pot (if using a regular blender) and stir in the skim milk. Add salt, black pepper, and nutmeg. Heat the soup gently over low heat, stirring occasionally, until it's warmed through.

Step 9

Taste and adjust the seasoning if necessary.

Step 10

Serve hot, garnished with fresh chopped chives.

Nutrition Facts

Serving size	(2857.3g)

Amount per serving	% Daily Value*
Calories	1261.3

Total Fat 19.0g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 7.3mg	0%
Sodium 3069.6mg	0%
Total Carbohydrate 237.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 44.1g
Protein 47.6g	0%

Vitamin D 107.4IU	0%
Calcium 726.8mg	0%
Iron 19.3mg	0%
Potassium 5247.6mg	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: 13.1%

Protein: 14.5%

Carbs: 72.4%