Low Fat Leek and Potato Soup

Warm, comforting, and delightfully creamy without the guilt, this Low Fat Leek and Potato Soup is a wholesome twist on the classic recipe. Made with tender leeks, hearty potatoes, and a splash of skim milk, this lightened-up version is perfect for those seeking a nutritious yet satisfying meal. A touch of olive oil and fresh thyme infuse the soup with aromatic warmth, while blending the ingredients creates a silky-smooth texture. Featuring low-sodium vegetable broth and just a hint of seasoning, this recipe is ideal for health-conscious eaters who don’t want to compromise on flavor. Ready in just 45 minutes and yielding four generous servings, this low-fat soup is a go-to for busy weeknights or a soothing starter for any occasion. Serve it with a sprinkle of fresh thyme for an elegant, finishing touch.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large leeks
• 3 medium potatoes
• 4 cups low-sodium vegetable broth
• 1 cup skim milk
• 1 tablespoon olive oil
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon fresh thyme

Directions

Step 1

Begin by preparing the leeks. Trim the roots and tough dark green leaves, keeping the tender white and light green parts. Slice the leeks in half lengthwise, then chop into thin slices. Wash thoroughly under cold running water to remove any dirt or grit, and set aside.

Step 2

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

Step 3

Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for about 1 minute until fragrant.

Step 4

Add the sliced leeks to the pot and cook them gently for about 5 minutes, stirring occasionally, until they start to soften. Do not let them brown.

Step 5

Add the cubed potatoes to the pot and pour in the low-sodium vegetable broth. Add the salt, pepper, and thyme. Stir well.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Once the potatoes are cooked, remove the pot from the heat. For a smoother texture, use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches and blend until smooth, then return to the pot.

Step 8

Stir in the skim milk to the soup. Place the pot back on low heat and gently heat through, making sure not to boil, just to combine flavors.

Step 9

Adjust seasoning to taste with additional salt and pepper if necessary.

Step 10

Serve the soup hot, garnished with a sprinkle of fresh thyme if desired. Enjoy!

Nutrition Facts

Serving size	(2278.1g)

Amount per serving	% Daily Value*
Calories	1110.5

Total Fat 16.5g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 7.3mg	0%
Sodium 1992.9mg	0%
Total Carbohydrate 216.8g	0%
Dietary Fiber 21.7g	0%
Total Sugars 41.2g
Protein 30.4g	0%

Vitamin D 107.4IU	0%
Calcium 745.8mg	0%
Iron 17.9mg	0%
Potassium 5360.8mg	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: 10.7%

Carbs: 76.3%