Comforting Leek and Potato Soup Recipe
Home » COOK »If you’re in the mood for a cozy, comforting soup, this Leek and Potato Soup is the perfect recipe. It’s easy to make and only requires a few ingredients, so it’s perfect for a weeknight meal. Plus, it’s hearty and filling enough to satisfy even the heartiest of appetites. So curl up with a bowl of this delicious soup and enjoy!
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
I have to say, the leek and potato soup that he made was delicious! He didn’t weigh out the vegetables, so I can’t give you that information, and nor can I give the calorific content, but I’m sure it’ll be pretty low in calories per portion, so nice if you’re watching the pounds! With 500g of leeks coming in at around 125 calories, potatoes of the same weight, around 360 calories, an onion is about 30 calories, a whole pot of this will come in under 600 calories – easily 8 portions out of this, so yup, low calorie!
To make this soup, you will need:
- leeks, cleaned and chopped – white and green parts
- potatoes, peeled and chopped
- onion, peeled and chopped
- vegetable stock
- ground black pepper (not salt like pictured!)
- one-calorie oil spray
- skimmed milk
Start by heating up a large saucepan and spraying with the one-calorie oil spray. Sweat the onions and leeks down until soft and to bring out the flavour.
Add the potatoes and stock (or boiling water and a couple of stock cubes).
Bring the stock back to the boil and simmer until the vegetables are soft and cooked through.
When the vegetables are done, remove from the heat, and using a handheld blender, whizz down to a puree. You may need to add some more water/stock to thin it out.
When puréed, add a splash of milk – I find that this adds to the creaminess factor of the soup, and swirl a little on top of bowl of soup, to pretty it up!
Enjoy!
Margaret Dring
January 30, 2014 @ 11:53 am
I love leek & Potato soup, which I make with leeks from the allotment. I know using 2 stock cubes makes it more flavoursome, but that adds a lot of salt. I’d stick with only 1 stock cube.
Michelle Ordever
January 30, 2014 @ 12:22 pm
You could always buy low-salt stock :)
sharon mead
January 20, 2014 @ 4:48 pm
This is also one of my favourite soups, I always use full fat milk though :) and blend in a liquidizer. recommend cayenne pepper for a kick when it’s really cold outside!
Michelle Ordever
January 20, 2014 @ 4:59 pm
:D If I could afford the calories, I’d use full fat milk too! A great idea for a kick with cayenne! Going to try that next time I make this :)
AModernMother
October 16, 2013 @ 2:18 pm
Often have this when out and about so great to have a good recipe so I can make at home. Commenting for myself @kateothinice and on behalf of BritMums and thanking you for taking part
Michelle Ordever
October 17, 2013 @ 8:28 am
It’s one of my favourite soups! I love that it tastes creamy without the need for adding cream :)