Warm up with a bowl of creamy low-fat potato and leek soup. This easy-to-make soup is not only comforting but also healthy. Made with fresh potatoes, leeks, and a handful of pantry staples, this soup is perfect for a cozy winter dinner or a light lunch. Whether you're following a low-fat diet or just want to indulge in a guilt-free meal, this recipe is a must-try!
Ingredients
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 3 garlic cloves, minced
- 4 potatoes, peeled and diced
- 4 cups low-sodium vegetable broth
- 1 cup low-fat milk
- Salt and pepper, to taste
Directions
- Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, and cook until softened, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth. Be careful when blending hot liquids.
- Return the soup to the pot and stir in the low-fat milk. Season with salt and pepper to taste.
- Simmer the soup for another 5 minutes to heat through. If the soup is too thick, you can add more vegetable broth or milk to thin it out.
- Serve the low-fat potato and leek soup hot, garnished with freshly cracked black pepper and chopped chives.
