LOW-FAT POTATO AND LEEK SOUP
Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it's easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).
Provided by tehparrot
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
- Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
- Blend until smooth with an immersion blender or in small batches in a standard blender.
- Adjust seasoning to taste. Serve warm garnished with chives.
LOW-FAT POTATO AND LEEK SOUP
A tasty, light potato and leek soup, good for those looking to watch what they eat!
Provided by foodcanuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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 : Calories 167.3 calories, Carbohydrate 29.2 g, Cholesterol 10.6 mg, Fat 2.9 g, Fiber 3.3 g, Protein 6.8 g, SaturatedFat 1.8 g, Sodium 274.4 mg, Sugar 8.4 g
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
LIGHTER POTATO AND LEEK SOUP
From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you'll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.
Provided by wamsley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
- Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
- Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 41.4 g, Cholesterol 3.3 mg, Fat 7.9 g, Fiber 4.6 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 63.1 mg, Sugar 5.3 g
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
LOW-FAT POTATO SOUP
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 178 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
LOW FAT POTATO LEEK SOUP
This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. One chicken carcass usually yields about 8 cups of broth which works perfectly for this recipe. I developed it using inspiration from a few online recipes but deliberately took out the usual milk and reduced the butter. I also didn't want too many complicated ingredients to prepare - so kept the spices to a minimum. For safety you will need to use a pressure cooker if you plan to jar and preserve it.
Provided by SpicyWinters
Categories Chowders
Time 50m
Yield 3 liters, 12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
- 2. Toss in the leeks and stir fry on medium for 5 minutes.
- 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
- 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
- 5. Reduce heat to very low so the soup does not cool off.
- 6. Scoop 50% of the soup with potato cubes into blender and puree.
- 7. Put the pureed soup back in the pot and stir.
- 8. Add in the dill, marjoram, salt and pepper.
- 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
- 10. When serving you can garnish with crumbled bacon or chopped dill.
Nutrition Facts : Calories 152.8, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.1, Sodium 582.8, Carbohydrate 17.9, Fiber 2.2, Sugar 2, Protein 5.7
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