Lighter Potato and Leek Soup

Straight from grandma's recipe book, this light potato and leek soup has no butter or cream, but still has a creamy taste thanks to low-fat milk.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 255 Calories

Ingredients

• 1 teaspoon white sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 6 cups water
• cracked black pepper to taste
• 1 cup low-fat milk
• 3 cloves garlic, smashed
• 2 cubes vegetable bouillon, or more to taste
• 2 leeks, white parts only, thinly sliced
• 5 unpeeled potatoes, diced
• 0.5 teaspoon chili-garlic sauce

Recipe Instructions

Step 1

Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.

Step 2

Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.

Step 3

Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.