Low Fat Potato Leek Soup

"This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. One chicken carcass usually yields about 8 cups of broth which works perfectly for this recipe. I developed it using inspiration from a few online recipes but deliberately took out the usual milk and reduced the butter. I also didn't want too many complicated ingredients to prepare - so kept the spices to a minimum. For safety you will need to use a pressure cooker if you plan to jar and preserve it."
 
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photo by SpicyWinters photo by SpicyWinters
photo by SpicyWinters
Ready In:
50mins
Ingredients:
7
Yields:
3 liters
Serves:
12
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ingredients

  • 8 cups homemade chicken broth (be sure to skim the fat off first, you can also substitute any homemade broth if desired)
  • 6 cups potatoes (peeled and cubed, any variety will do)
  • 4 cups leeks (diced, just use the whites with a bit of the green)
  • 6 tablespoons butter (can use margarine)
  • 2 tablespoons fresh dill leaves (very finely minced)
  • 2 teaspoons dried marjoram (optional)
  • salt and pepper (to taste)
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directions

  • 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
  • 2. Toss in the leeks and stir fry on medium for 5 minutes.
  • 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
  • 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
  • 5. Reduce heat to very low so the soup does not cool off.
  • 6. Scoop 50% of the soup with potato cubes into blender and puree.
  • 7. Put the pureed soup back in the pot and stir.
  • 8. Add in the dill, marjoram, salt and pepper.
  • 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
  • 10. When serving you can garnish with crumbled bacon or chopped dill.

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