LOW CALORIE POTATO LEEK SOUP RECIPES

Name: Low-fat Potato Leek Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tsp unsalted butter (*see note); 2 leeks, washed and sliced; 1 large onion, diced; 6 large potatoes, peeled and cut into medium pieces; 8 cups low-sodium vegetable stock; salt and pepper to taste; dried chopped chives, optional garnish; fat-free sour cream, optional garnish (leave out if vegan)

LOW-FAT POTATO LEEK SOUP - EVERYDAY EILEEN

Low-fat Potato Leek Soup - Everyday Eileen image

A low-fat Potato and Leek soup. The soup gets its creaminess from pureeing the soup when the vegetables are tender. Tasty and low-calorie. Soup freezes well!

Provided by Eileen xo

Categories Main Dish Vegetarian

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 tsp unsalted butter (*see note)
2 leeks, washed and sliced
1 large onion, diced
6 large potatoes, peeled and cut into medium pieces
8 cups low-sodium vegetable stock
salt and pepper to taste
dried chopped chives, optional garnish
fat-free sour cream, optional garnish (leave out if vegan)

Steps:

In a large dutch oven or stockpot, over medium heat, melt the unsalted butter. Add the leeks and onion. Saute for about 5 minutes to soften the vegetables.
Add the potatoes and the vegetable stock. Cover, let simmer, for about 30 - 35 minutes. Check potatoes for tenderness.
Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish

Nutrition Facts : Calories 107 kcal, CarbohydrateContent 23 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 3 mg, SodiumContent 185 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

LOW-FAT POTATO LEEK SOUP - EVERYDAY EILEEN

Low-fat Potato Leek Soup - Everyday Eileen image

A low-fat Potato and Leek soup. The soup gets its creaminess from pureeing the soup when the vegetables are tender. Tasty and low-calorie. Soup freezes well!

Provided by Eileen xo

Categories Main Dish Vegetarian

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 tsp unsalted butter (*see note)
2 leeks, washed and sliced
1 large onion, diced
6 large potatoes, peeled and cut into medium pieces
8 cups low-sodium vegetable stock
salt and pepper to taste
dried chopped chives, optional garnish
fat-free sour cream, optional garnish (leave out if vegan)

Steps:

In a large dutch oven or stockpot, over medium heat, melt the unsalted butter. Add the leeks and onion. Saute for about 5 minutes to soften the vegetables.
Add the potatoes and the vegetable stock. Cover, let simmer, for about 30 - 35 minutes. Check potatoes for tenderness.
Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish

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