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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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

110 calories; protein 3.2g 7% DV; carbohydrates 24.4g 8% DV; fat 0.4g 1% DV; cholesterol 0.6mg; sodium 497.4mg 20% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2020
Easy and delicious! I didn't blend all the soup because I like texture when I eat the soup. My family liked it also I will be making it again. Read More
(1)

Most helpful critical review

Rating: 3 stars
09/02/2014
Such a simple recipe, but as written, this is 3 stars. It turned out a little bland (bc of mostly using water as a base) and it had way too much pepper in it for the four of us who tasted it - and I only used half the amount stated in the recipe! I highly recommend you start out with 1/2 tsp of pepper and go from there. To help with the blandness, I ended up adding in about 2 tsp of chicken base (Better than Bouillon) which helped tremendously. I also added in more milk. I can't say I could even taste the hot sauce, but I didn't bother adding more. I love that this is low fat and low calorie. I will definitely make it again, but with my changes. Thank you Original Lee for the recipe! Read More
(4)
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/02/2014
Such a simple recipe, but as written, this is 3 stars. It turned out a little bland (bc of mostly using water as a base) and it had way too much pepper in it for the four of us who tasted it - and I only used half the amount stated in the recipe! I highly recommend you start out with 1/2 tsp of pepper and go from there. To help with the blandness, I ended up adding in about 2 tsp of chicken base (Better than Bouillon) which helped tremendously. I also added in more milk. I can't say I could even taste the hot sauce, but I didn't bother adding more. I love that this is low fat and low calorie. I will definitely make it again, but with my changes. Thank you Original Lee for the recipe! Read More
(4)
Rating: 5 stars
05/18/2020
Easy and delicious! I didn't blend all the soup because I like texture when I eat the soup. My family liked it also I will be making it again. Read More
(1)
Rating: 5 stars
03/22/2020
I too modified this and used chicken stock. I added garlic cloves and an onion. I did not add salt or peeper. The salt provided by the stock was enough, and pepper is no needed, and I think it detracts from the flavor. I also added garlic and onion powder. Read More
(1)
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Rating: 4 stars
10/03/2014
I skipped the hot sauce and milk but added 3 tbl of unsalted butter. Delicious and toddler friendly! I love my immersion blender! You could get the same effect with a regular blender but I tried the soup before and after blending and it was much better after. Read More
Rating: 4 stars
04/21/2019
I added some hot sauce to it to give it a little kick Read More
Rating: 4 stars
01/19/2016
Super easy to make but I think when I make it again (which I definitely will) I will use MUCH less pepper like maybe only 1/2 tsp to start..... all I could taste was the pepper!!! Overpowered the other flavors... My hubby thought it was too spicy too..... Can't wait to try it again! Read More
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