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Loaded Potato-Leek Soup

When I was a child, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, but it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings (about 1-1/2 quarts)

Ingredients

  • 1 medium leek
  • 1-1/2 pounds potatoes (about 2 large), peeled and finely chopped
  • 2 cups fresh cauliflowerets
  • 3/4 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups reduced-sodium chicken or vegetable broth
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • Sour cream, optional

Directions

  • Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.
  • In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.
Nutrition Facts
1 cup (calculated without sour cream): 108 calories, 2g fat (0 saturated fat), 0 cholesterol, 593mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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