Nov 10, 2020

Leek & Potato Soup

This leek and potato soup recipe is simple to make, tasty, and incredibly low-calorie and low-fat.

Leeks, a mild part of the onion family native to the eastern Mediterranean and Middle East, pair very well with potatoes. In this recipe, we do away with the dairy products that are typically added to this type of soup making it incredibly low-fat and low-calorie. At 211 calories per serving, it leaves loads of room for a couple of slices of artisan bread on the side.

We also won't be blending this soup. Instead this is a chunky, no fuss, no muss, rustic version everyone is sure to enjoy.

Though this recipe calls for chicken stock, this can be easily swapped out for vegetable stock making it a lovely vegan dish. Also, omit the parmigiano reggiano garnish if you are dairy-free, or replace it with a dairy-free parmesan cheese.

The best part, this recipe is dump and go meaning you just put all the ingredients in the pot at one time and let it cook until its done. But make sure to clean the leek thoroughly, as often soil gets stuck inside its layers.

Optionally, you can replace the turnip in this recipe with a carrot for added colour, but the lovely green leek doesn't really need any help in that area.

Ingredients

(Makes 4 servings)

4 cups chicken or vegetable stock
4 medium white or yellow potatoes, peeled and cubed
1 large stalk of leeks, rinsed and chopped
1 turnip, peeled and diced (optional alternative - 1 medium carrot)
salt & pepper to taste

Garnish:

1/4 cup freshly grated parmigiano reggiano (shared by all)

Directions

In a medium soup pot, add all of the ingredients except the parmigiano reggiano. Bring to a boil on high heat then reduce heat to medium and cover. Let cook, stirring regularly, until the leeks are soft and the potatoes become fork tender (approximately 30 minutes).

Remove from heat and serve with a sprinkling of the parmigiano reggiano and a side of hearty artisan bread (bread not included in calorie calculation).

Nutritional Information Per Serving: