Low Fat Potato and Leek Soup

Creamy, comforting, and guilt-free, this Low Fat Potato and Leek Soup strikes the perfect balance between indulgence and health. Made with wholesome ingredients like fresh leeks, tender russet potatoes, and a touch of fat-free Greek yogurt, this recipe delivers a velvety texture without the added cream. Flavored with aromatic garlic, thyme, and a hint of bay leaf, this soup is simmered to perfection before being blended into a smooth, satisfying bowl of goodness. Ready in under an hour, it’s an ideal option for a light yet satisfying lunch or dinner. Garnish with a sprinkle of fresh chives for a pop of color and flavor that elevates every spoonful. Perfect for anyone seeking a comforting low-fat soup option, this recipe is sure to become your go-to for a healthy and delicious meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 medium leeks
• 4 medium russet potatoes
• 1 tablespoon olive oil
• 2 cloves garlic
• 6 cups low-sodium vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme
• 1 large bay leaf
• 0.5 cup fat-free plain Greek yogurt
• 2 tablespoons chives

Directions

Step 1

Begin by preparing the leeks. Trim the root end and the dark green tops, then slice the leeks in half lengthwise. Rinse thoroughly under cold water to remove any dirt trapped between layers. Slice the leeks into thin half-moons.

Step 2

Peel and chop the potatoes into 1/2 inch cubes. Set them aside.

Step 3

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing for about 5 minutes, or until the leeks are soft and fragrant, but not browned.

Step 4

Add the chopped potatoes to the pot and pour in the 6 cups of low-sodium vegetable broth. Stir in the salt, black pepper, thyme, and bay leaf.

Step 5

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the bay leaf and, using an immersion blender, puree the soup until smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Step 7

Stir in the 0.5 cup of fat-free plain Greek yogurt until well combined, adding a creamy texture without the fat.

Step 8

Taste and adjust the seasoning if necessary, adding more salt or pepper if desired.

Step 9

Serve hot, garnished with the chopped chives for a fresh and herbal finish.

Nutrition Facts

Serving size	(2484.6g)

Amount per serving	% Daily Value*
Calories	1096.5

Total Fat 14.9g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 3.5mg	0%
Sodium 3381.0mg	0%
Total Carbohydrate 206.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 26.2g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 480.3mg	0%
Iron 15.0mg	0%
Potassium 5716.2mg	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: 12.2%

Protein: 12.9%

Carbs: 74.9%