Low-Calorie Leek and Potato Soup Recipe

There’s something undeniably comforting about a bowl of Low-Calorie Leek and Potato Soup. This recipe holds a special place in our hearts, merging the elegance of classic French cuisine with the warmth of home-cooked meals. Ideal for a cozy family dinner or a sophisticated gathering, this soup brings together the mild sweetness of leeks and the hearty texture of potatoes, all while maintaining a light and creamy consistency. Let’s embrace the flavors of the season and create a dish that’s both wholesome and exquisite.

Ingredients

• 2 large leeks, cleaned and thinly sliced
• 4 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh thyme or parsley, for garnish
• Olive oil, for drizzling

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent, about 5 minutes.
2. Add the sliced leeks to the pot and cook for another 5 minutes until they soften.
3. Stir in diced potatoes, vegetable broth, and water. Bring the mixture to a boil.
4. Reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
5. Using an immersion blender, puree the soup until it reaches your desired consistency. For a chunkier texture, blend only a part of the soup, leaving some potato chunks intact.
6. Season with salt and black pepper to taste.
7. Ladle the soup into bowls, drizzling a bit of olive oil on top, and garnish with fresh thyme or parsley.
8. Serve immediately with a slice of baguette on the side for a delicious, satisfying meal.

Helpful Tips

• For a richer flavor, you can add a splash of dry white wine when sauteing the leeks.
• To make the soup even lighter, substitute potatoes with cauliflower.
• If you prefer a creamier soup, stir in a splash of almond milk or low-fat cream at the end.

Storage Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Suggestion of Complementary Dishes and Drinks

This Low-Calorie Leek and Potato Soup pairs beautifully with a fresh garden salad and a crusty baguette. For a beverage, consider serving it with a glass of crisp white wine or a light, sparkling water infused with lemon.

We can’t wait to see your delicious creations! Share your version of this Low-Calorie Leek and Potato Soup using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website at www.zynahz.com. If you haven’t already, subscribe to our newsletter for the latest updates and follow us on social media for more inspiration. Happy cooking from Zynah Maryam and the Zynahz family!