How to Make Light Potato and Leek Soup - A Step-by-Step Guide

Light Potato and Leek Soup is a delicious and healthy dish that is perfect for those cold winter nights when you want something warm and comforting. This soup is packed full of flavor and nutrients, making it a great addition to any meal. It's also relatively easy to make, so even those with limited cooking experience can whip up a batch in no time.

The main ingredients in this soup are potatoes and leeks, which are both known for their subtle and savory flavor. Potatoes give the soup ...

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Ingredients

  • 4 leeks, white parts only
  • 4 cloves garlic, minced
  • 2 tablespoons salted butter
  • 3 medium russet potatoes, scrubbed and sliced
  • 3 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon dried rosemary
  • ½ cup fat free half-and-half
  • 1 pinch ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
  • Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
  • Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
  • Nutrition

    275 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 17mg
    • Sodium: 458mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 6g
    • Vitamin C: 44mg
    • Calcium: 131mg
    • Iron: 4mg
    • Potassium: 919mg