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Low Fat Leek and Potato Soup

User Rating 4.5 Star Rating (2 Reviews)


Potato and leek soup
Johanna Parkin/Photodisc/Getty Images
Whether you simply want a warming and filling soup or a St. Patrick's Day lunch, this low fat leek and potato soup will fit the bill. Enjoy with a slice of soda bread.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 2 tsp canola oil
  • 2 medium shallots, minced
  • 3 medium leeks, sliced (white and light green parts only)
  • 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
  • 1 cup fat-free, reduced sodium chicken broth (or vegetable broth)
  • 1 2/3 cups fat free milk
  • Freshly ground black pepper


Heat oil in a large pot or Dutch oven. Add shallots, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency.

Ladle into 4 soup bowls; season with black pepper and add chopped chives or fresh parsley.

Per Serving: Calories 170, Calories from Fat 24, Total Fat 2.7g (sat 0.3g), Cholesterol 2mg, Sodium 211mg, Carbohydrate 29.9g, Fiber 3.7g, Protein 6.7g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great soup!, Member julie_croussette

That's a great soup! It's very filling and you really feel you ate something good for you! You gotta love the leeks! I used 4 medium potatoes and used almost all the remaining liquid and I ended with a cream (fake) of leek and potato. I also only had onions, so I used one. Yum, will make this again!

39 out of 40 people found this helpful.

See all 2 reviews

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