Low-Fat Potato and Leek Soup

Total Time
Prep 15 mins
Cook 30 mins

Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it’s easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).

Ingredients Nutrition


  1. Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
  2. Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
  3. Blend until smooth with an immersion blender or in small batches in a standard blender.
  4. Adjust seasoning to taste. Serve warm garnished with chives.
Most Helpful

3 5

A good basic recipe, but mine turned out too 'fluffy' for my taste. Maybe I would have liked it better if I'd only pur?ed half of the soup and let some of the veggies remain in tact. Otherwise, it was a yummy recipe I'll probably try again with a couple tweaks.

Really good and very easy. I used a whole sweet red pepper and chopped it up and also used small red potatoes and didn't peel them. I used fresh thyme as well. Very creamy. This is the type of soup you could adjust as you want and it will still be good.

5 5

THE BOMB!Easy peasy to prepare... great taste! I used coconut milk.. not the vanilla of course.. and not out of the can.. but since i am vegetarian.. gluton free and i dont drink milk... this is great! I am going to make it again .. soon. Oh.. and I didnt blend it. Since I travel, I put them in plastic containers, froze it and it will be great for lunch.