This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well. I like mine pureed, but if you like it a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. This is ready in under 30 minutes. (To make this gluten-free, simply eliminate the flour)
Potato Leek SoupGina's Weight Watcher RecipesServings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 pt
Calories: 110.3 • Fat: 0.7 g • Protein: 3.5 g • Carb: 23.2g • Fiber: 2.3 g • Sugar: 3.4 g
Sodium 660.6 mg (without adding salt) - 1 bunch leeks (about 4) dark green stems removed
- 1/2 large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes
- 1 tbsp flour
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk
- salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely
chop them when washed.
In a medium soup pot,
melt butter and
add flour on low flame. Using a wooden spoon,
mix well. This will
thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and
simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender,
blend the soup until smooth
adding the milk and
adjusting salt and pepper to taste.
Serve immediately.
