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Lighter Potato and Leek Soup
Lighter Potato and Leek Soup
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Grandma's creamy potato and leek soup - rich taste without butter or cream, made with low-fat milk.
Ingredients:
  • 2 leeks, white parts only, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed
  • 6 cups water
  • 2 cubes vegetable bouillon, or more to taste
  • 1 teaspoon white sugar
  • 0.5 teaspoon chili-garlic sauce
  • cracked black pepper to taste
  • 5 unpeeled potatoes, diced
  • 1 cup low-fat milk
Instructions:
  • In a stockpot over medium-low heat, saute leeks in 3 tablespoons of olive oil until soft, for about 15 minutes. Add more oil if needed. Sprinkle flour over leeks and mix in using a wooden spoon. Reduce heat to low and cook for an additional 2 minutes.
  • Gradually pour in 2 cups of water while stirring to form a roux, then pour in another 2 cups of water slowly while stirring. Stir in the remaining 2 cups of water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium, stirring occasionally until boiling.
  • Combine potatoes and simmer gently until tender, 45-60 minutes, stirring occasionally and scraping the pot. Use an immersion blender to puree until smooth yet slightly chunky. Blend in milk and warm through before serving.

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