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Low-fat Potato Leek Soup
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Description
The soup gets its creaminess from pureeing the soup when the vegetables are tender. Tasty and low-calorie. Soup freezes well!
Ingredients
- 2 teaspoons Unsalted Butter
- 2 Leeks, Washed And Sliced
- 1 Onion, Diced
- 6 Idaho Potatoes, Peeled And Chopped
- 8 cups Vegetable Stock
- Salt And Pepper, to taste
- Chopped Chives, For Garnish (optional)
- Fat-free Sour Cream, Optional Garnish
Preparation
In a large Dutch oven or stockpot, over medium heat, melt unsalted butter. Add leeks and onion. Saute for about 5 minutes to soften the vegetables.
Add potatoes and vegetable stock. Cover, let simmer, for about 30–35 minutes. Check potatoes for tenderness.
Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish.
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