Low Cal Creamy Potato Leek Soup
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 3 cups water
- 3 medium leeks
- 3 medium potatoes
- 1 tablespoon chicken bouillon granule
- 1⁄4 cup nonfat milk
directions
- Clean leeks and dice (using only the white& green area up to where the leaves get tough).
- Wash,peel& dice the potatoes.
- Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
- Bring to a boil.
- Cover and simmer for 25 minutes.
- Puree one half of the mixture and then puree the other half (I used the blender).
- Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
- Heat through and serve.
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Reviews
-
This is decent for a low calorie soup, but the recipe is very basic and in need of additional flavor. I used 3 cups of vegetable stock, in place of the water and omitted the chicken bouillon. I added 2 cloves of minced garlic, fresh bay leaves (remove before pureeing) and thyme, in addition to salt and freshly ground black pepper. Enjoyed the soup - thanks for posting.
RECIPE SUBMITTED BY
I'm a Realtor in the south of Seattle area of WA. I love to bake, cook & entertain friends. I'm always baking & bringing food into the office. Right now I'm exploring the world of diet cooking-am on the South Beach diet.