Potato Leek Soup is tasty, nutritious and a fabulous comfort food in the winter months.
Soups in the wintertime are unbeatable; on a day like today that's gray and dreary, with a constant drizzle of rain, nothing warms the soul more than a cup of hot soup. It's our go to dinner all winter long, along with a tossed green salad and some homemade bread and cheese.
The depth of winter always falls on the heels of the holiday season when I seem to have inevitably added a few extra unwanted pounds so I try to keep my soups healthy and as fat free and nutritious as possible. Weight Watchers is my diet framework as it gently encourages you away from unhealthy fats, sugars and alcohol and coaxes you towards a vast array of vegetables and fruits, and whole grains.
This recipe for potato leek soup is just such a recipe, but trust me it's not short on flavor.
Potato Leek Soup
Serves 2 to 4 people
Ingredients:
One medium leek, washed and thinly sliced. Discard only the very toughest top parts of the leek.
Two medium potatoes, peeled and cut into ½ inch cubes
Two scallions, minced
1 ½ teaspoons extra-virgin olive oil
2 ½ cups low-fat chicken broth, or vegetable broth, preferably homemade
Salt and pepper to taste
Procedure:
Sauté the minced scallions in the olive oil in a heavy bottomed pan large enough to hold all your ingredients, until translucent.
Add the sliced leek and sauté for an additional three minutes on low.
Add the broth and cubed potatoes, cover, and simmer on low until the potatoes are just tender.
Add salt and freshly ground black pepper to taste, and serve.
Nice serving bowls make all the difference!
Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 1 medium leek washed and thinly sliced. Discard only the very toughest top parts of the leek.
- 2 medium potatoes peeled and cut into ½ inch cubes
- 2 scallions minced
- 1 ½ teaspoons extra-virgin olive oil
- 590 milliliters low-fat chicken broth or vegetable broth, preferably homemade
- Salt and pepper to taste
Instructions
- Sauté the minced scallions in the olive oil in a heavy bottomed pan large enough to hold all your ingredients, until translucent.
- Add the sliced leek and sauté for an additional three minutes on low.
- Add the broth and cubed potatoes, cover, and simmer on low until the potatoes are just tender.
- Add salt and freshly ground black pepper to taste, and serve
- Nice serving bowls make all the difference!
Nutrition
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