Potato-Leek Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 110 Calories

Ingredients

• 8 cups water
• 4 Yukon Gold potatoes, thinly sliced
• 2 teaspoons sea salt, or to taste
• 3 cups chopped leeks (white and light green parts only)
• 2 teaspoons freshly ground black pepper, or to taste
• ½ cup 1% milk, or to taste (Optional)
• 10 drops hot sauce (such as Goya® Salsa Picante), or to taste

Recipe Instructions

Step 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.

Step 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.