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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A tasty, light potato and leek soup, good for those looking to watch what they eat!

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.

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  • Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

Nutrition Facts

167 calories; protein 6.8g; carbohydrates 29.2g; fat 2.9g; cholesterol 10.6mg; sodium 274.4mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/01/2020
Simple to throw together, however I found it to be quite bland. There is no seasoning present, other than a minuscule amount of salt and pepper which you can't taste. I would highly suggest making this with chicken (or veggie) broth instead of water. Garlic, thyme, bay leaves would all add something to the flavor. Also, 1/2 tsp of butter is not enough to saute that many vegetables...you will likely need to add more. I would make it again with the above changes. Read More