If you’ve never prepared leeks, there’s a helpful instructional video from the Gourmet Magazine Test Kitchen at the end of the post.
Skinny Potato Leek Soup Recipe
Recipe type: Soup
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A classic skinny soup that is usually eaten hot, but is surprisingly good when eaten cold with a squeeze of fresh lemon juice and dollop of plain yogurt on a hot summer day
Put a large saucepan on medium-high heat and add the olive oil. Add the carrots, celery, onions, garlic, and leeks and stir them together with a wooden spoon.
Partially cover the pot with the lid and cook, stirring occasionally, until the carrots have softened but are still holding their shape and the onions and leeks are lightly golden, about 10 minutes.
Add the broth and potatoes to the vegetables in the pot, give everything a stir and bring to a boil over high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
Remove the pan from the heat and season to taste with salt and pepper.
Serve as is or use a blender to puree until creamy.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving (1/6th recipe): 181 calories, 3.5 g fat, 29.5 g carbs, 4.5 g fiber, 8.2 g protein and 4 WW Points+ Value
*leeks can be very sandy and need to be washed well. I usually rinse them and then swish them around in a large bowl of water. Also, after removing the root end, use just the white part and a hint of the pale green leek for the soup. The dark green portion is too tough and should be used only for making stock or discarded.