Low Fat Potato Leek Soup

Indulge in the comforting flavors of this Low Fat Potato Leek Soup—an easy, wholesome recipe that delivers creamy richness without the guilt. Featuring Yukon Gold potatoes and fresh leeks as the stars, this velvety soup is lightened with low-fat milk and infused with the aromatic notes of garlic, thyme, and a hint of bay leaf. A quick sauté of leeks and celery enhances the soup's depth, while blending gives it a silky texture. Ready in just 45 minutes and perfect for cozy weeknight dinners, this plant-based soup is a satisfying, low-calorie option full of hearty, nourishing ingredients. Serve it with a garnish of fresh chives for an elegant, health-conscious meal that's as beautiful as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 medium leeks
• 4 medium Yukon Gold potatoes
• 2 stalks celery
• 2 cloves garlic
• 6 cups vegetable broth
• 1 cup low-fat milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• 1 bay leaf
• 2 tablespoons chives

Directions

Step 1

Start by preparing the leeks: trim the roots and dark green parts, leaving the white and light green parts. Cut the leeks in half lengthwise, and then slice them crosswise into thin half-moons. Rinse thoroughly in a colander to remove any grit and set aside.

Step 2

Peel the potatoes and chop them into small, even-sized cubes. Set aside.

Step 3

Chop the celery stalks into thin slices and mince the garlic cloves.

Step 4

In a large pot, heat the olive oil over medium heat. Add the leeks and celery, and sauté for about 5 minutes until they start to soften.

Step 5

Add the minced garlic and stir for another 1 minute until fragrant.

Step 6

Add the chopped potatoes to the pot, along with the vegetable broth, salt, black pepper, fresh thyme, and bay leaf. Stir to combine.

Step 7

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the potatoes are tender.

Step 8

Remove the bay leaf from the pot and discard.

Step 9

Using an immersion blender, blend the soup in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, carefully blend until smooth, and return it to the pot.

Step 10

Stir in the low-fat milk and heat gently over low heat for a couple of minutes until heated through, ensuring it does not boil.

Step 11

Taste and adjust the seasoning if needed. Serve hot, garnished with chopped chives for a fresh finish.

Nutrition Facts

Serving size	(2802.2g)

Amount per serving	% Daily Value*
Calories	1575.3

Total Fat 32.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 19.2mg	0%
Sodium 5971.8mg	0%
Total Carbohydrate 284.7g	0%
Dietary Fiber 34.3g	0%
Total Sugars 49.6g
Protein 54.5g	0%

Vitamin D 100.8IU	0%
Calcium 825.9mg	0%
Iron 20.5mg	0%
Potassium 6611.3mg	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: 17.9%

Protein: 13.2%

Carbs: 68.9%