LOW-FAT POTATO AND LEEK SOUP
A tasty, light potato and leek soup, good for those looking to watch what they eat!
Provided by foodcanuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
- Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.2 g, Cholesterol 10.6 mg, Fat 2.9 g, Fiber 3.3 g, Protein 6.8 g, SaturatedFat 1.8 g, Sodium 274.4 mg, Sugar 8.4 g
LOW CAL CREAMY POTATO LEEK SOUP
A nice creamy potato leek soup that's lo cal and easy to make. My mom gave me the recipe and I'm not sure where she got the recipe.
Provided by Bon24
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Clean leeks and dice (using only the white& green area up to where the leaves get tough).
- Wash,peel& dice the potatoes.
- Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
- Bring to a boil.
- Cover and simmer for 25 minutes.
- Puree one half of the mixture and then puree the other half (I used the blender).
- Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
- Heat through and serve.
Nutrition Facts : Calories 173.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 311.9, Carbohydrate 38.4, Fiber 4.7, Sugar 4.9, Protein 5
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
LOW-FAT POTATO AND LEEK SOUP
Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it's easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).
Provided by tehparrot
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
- Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
- Blend until smooth with an immersion blender or in small batches in a standard blender.
- Adjust seasoning to taste. Serve warm garnished with chives.
LOW-FAT POTATO SOUP
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 178 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
CREAMY LOW-FAT POTATO SOUP
Make and share this Creamy Low-Fat Potato Soup recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
- Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
- In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
- Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
- Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
- Delicious!
Nutrition Facts : Calories 248.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.6, Sodium 305, Carbohydrate 51, Fiber 4.7, Sugar 12.8, Protein 10.8
LOW FAT POTATO LEEK SOUP
This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. One chicken carcass usually yields about 8 cups of broth which works perfectly for this recipe. I developed it using inspiration from a few online recipes but deliberately took out the usual milk and reduced the butter. I also didn't want too many complicated ingredients to prepare - so kept the spices to a minimum. For safety you will need to use a pressure cooker if you plan to jar and preserve it.
Provided by SpicyWinters
Categories Chowders
Time 50m
Yield 3 liters, 12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
- 2. Toss in the leeks and stir fry on medium for 5 minutes.
- 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
- 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
- 5. Reduce heat to very low so the soup does not cool off.
- 6. Scoop 50% of the soup with potato cubes into blender and puree.
- 7. Put the pureed soup back in the pot and stir.
- 8. Add in the dill, marjoram, salt and pepper.
- 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
- 10. When serving you can garnish with crumbled bacon or chopped dill.
Nutrition Facts : Calories 152.8, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.1, Sodium 582.8, Carbohydrate 17.9, Fiber 2.2, Sugar 2, Protein 5.7
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