Potato-Leek Soup
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Description
A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.
Ingredients
- 8 cups water
- 3 cups chopped leeks (white and light green parts only)
- 4 Yukon Gold potatoes, thinly sliced
- 2 teaspoons sea salt, or to taste
- 2 teaspoons freshly ground black pepper, or to taste
- ½ cup 1% milk, or to taste
- 10 drops hot sauce (such as Goya® Salsa Picante), or to taste
Directions
- 1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
- 2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.
Nutrition Facts
serving: 8 servings
calories: 110.3 kcal
carbohydrates: 24.4 g
protein: 3.2 g
saturated fat: 0.1 g
cholesterol: 0.6 mg
sodium: 497.4 mg
fiber: 3.1 g
sugar: 2.1 g