Potato-Leek Soup recipe

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Ingredients

8 cups water
3 cups chopped leeks (white and light green parts only)
4 Yukon Gold potatoes, thinly sliced
2 teaspoons sea salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
½ cup 1% milk, or to taste
10 drops hot sauce (such as Goya® Salsa Picante), or to taste

Nutrition Info

110.3 calories
carbohydrate: 24.4 g
cholesterol: 0.6 mg
fat: 0.4 g
fiber: 3.1 g
protein: 3.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 497.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan, bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.

  2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Recipe Yield

8 servings

Recipe Note

A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.

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