Low Cal Creamy Potato Leek Soup

Total Time
50mins
Prep 20 mins
Cook 30 mins

A nice creamy potato leek soup that's lo cal and easy to make. My mom gave me the recipe and I'm not sure where she got the recipe.

Directions

  1. Clean leeks and dice (using only the white& green area up to where the leaves get tough).
  2. Wash,peel& dice the potatoes.
  3. Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
  4. Bring to a boil.
  5. Cover and simmer for 25 minutes.
  6. Puree one half of the mixture and then puree the other half (I used the blender).
  7. Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
  8. Heat through and serve.

Reviews

(3)
Most Helpful

Sorry, but this was completely flat. No one would eat it.

Ruby #2 October 03, 2009

Not bad but I too needed to add some flavour. Like Carla I used Vegetable stock instead of water and I added garlic. I added 2 rashers of lean bacon (trimmed of all fat) and some chopped fresh parsley just before serving. Also used non fat evaporated milk instead of normal milk.

BSquared March 03, 2005

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.

- Carla - February 08, 2005

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