THE RECIPE JOURNAL · Dinner
Slimmed-Down Potato and Leek Soup
This light and creamy soup is perfect for a cozy meal without the extra calories. Easy to make and packed with comforting flavors, it’s a delicious way to enjoy potatoes and leeks any time of year.
FROM THE KITCHEN • Slimmed-Down Potato and Leek Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Saut leeks gently
Start by heating the olive oil in a large pot over medium-low heat, then add the leeks. Let them cook gently until they’re soft and tender, which should take about 15 minutes. If the pot looks dry, feel free to add a little more oil. Next, sprinkle the flour over the leeks and mash it in with a wooden spoon. Turn the heat down to low and let it cook for a couple of minutes to get rid of the raw flour taste.
02
Stir in Water and Seasonings
Slowly pour in 2 cups of water while stirring constantly to form a smooth base. Keep adding the rest of the water bit by bit, stirring all the way to avoid lumps. Once all the water is in, toss in the bouillon cubes, sugar, chili-garlic sauce, and pepper. Turn the heat up to medium and stir occasionally until the mixture comes to a boil.
03
Simmer Potatoes Slowly
Now add the potatoes, lower the heat to a gentle simmer, and let everything cook until the potatoes are really soft. This usually takes between 45 minutes to an hour. Be sure to stir every 10 minutes or so and scrape the bottom of the pot to keep things from sticking.
04
Blend and Stir In Milk
When the potatoes are tender, use an immersion blender to puree the soup until it’s mostly smooth but still has a few chunks for texture. Finally, stir in the milk to loosen it up and warm it through before serving.
Why you’ll love it
This soup is creamy and comforting without the extra calories. It uses simple ingredients to create a rich flavor that feels indulgent but stays light. Perfect for a healthy meal any time of year.
How to serve
Serve warm with a sprinkle of fresh herbs like chives or parsley. A slice of crusty whole-grain bread or a light side salad pairs well for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it becomes too thick. This soup also freezes well for up to 2 months.
