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“This thick, flavorful soup is a winner in our home and makes a nice starter dish.” —Rachel Taylor, Springfield, Tennessee
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 180 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Hearty Leek and Potato Soup in Healthy Cooking April/May 2011, p41
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A hearty and delicious soup with an incredible leek flavor and thick texture from the russet potatoes. The perfect recipe for a cold winter day and a grilled cheese sandwich. Super Grilled Cheese Sandwiches Recipe.
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Reviewed on May. 02, 2012 by cmahar
The soup was okay, but a little too spicy for my husband and I. If I do make it again, I would leave the jalapeno peppers out and add the chicken broth for extra flavor.
Reviewed on Nov. 08, 2011 by Annaheim
My husband and I both loved this soup! I used chicken broth in place of the vegetable broth. Perhaps that's why we didn't notice anything missing as some reviewers have. Try it that way.
Reviewed on May. 19, 2011 by rockstarbarbie
I made this soup for dinner last night, with a few modifications. I left out the jalapenos and used half chicken broth/half vegetable broth. I also add a tsp of Mrs. Dash seasonging and some fresh parsley. It was really good! Light and healthy, yet full of flavor. I love potato soup, but my husband isn't a huge fan. He really liked this one, and I will definitely make it again.
Reviewed on Apr. 11, 2011 by Susan's Kitchen
I followed this recipe as written and it seemed to be missing something. Sitting over night didn't help. Not something I would make again
Reviewed on Mar. 30, 2011 by LegalSec
I made this soup the night before I was having guests for dinner. At first I thought the soup was missing something so I added a pinch of cayenne pepper, still thought it was mising something. I refrigerated over night and reheated for dinner, it was delicious. I think the flavors just needed to come together overnight. I will make again.
Reviewed on Mar. 14, 2011 by danid
Was a tasty recipe, but not something I would probably make again, a bit too spicy for me.
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