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Low-Fat Leek and Potato Soup recipe

Low-Fat Leek and Potato Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

This luscious soup will warm the cockles of your heart. It's delicious and quick and easy to make. Serve with crusty bread rolls, if desired.

15 people made this

IngredientsServes: 6

  • 2 litres vegetable stock
  • 2 leeks, white part only, sliced
  • 4 medium potatoes, peeled and cut into chunks
  • 1 bouquet garni (parsley, bay leaf and thyme tied together with string)
  • 1 knob butter
  • salt and pepper to taste

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Heat the butter in a large saucepan until hot. Saute the leeks over medium heat for 5 minutes.
  2. Add vegetable stock, bouquet garni and season with salt and pepper. Stir in the potatoes and cook for 15 minutes.
  3. Remove the bouquet garni and puree the soup with a hand blender or liquidiser.
  4. To serve, add a dollop of creme fraiche, if desired.


Ready-made pouches of dried bouquet garni are available in most supermarkets.

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Reviews in English (0)

  • 1 tsp Olive Oil
  • 1 Small Onion, Chopped
  • 450g Leeks, Sliced
  • 450g Potatoes, Diced
  • 500ml Semi Skimmed Milk
  • 500ml Water
  • 1 tsp Herb Cubes
  1. Heat the oil and gently fry the onion leeks and potatoes for 3 minutes
  2. Pour in the milk and 500ml water, add the herbs and season with salt and pepper.
  3. Bring to the boil, cover and simmer gently for 20 minutes.
  4. Strain the vegetables, reserving the liquid in a jug.
  5. Blend or liquidise the vegetables, then blend in the liquid.
  6. Reheat gently, adjust seasoning and serve.

Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for 45 minutes. Melt margarine in skillet over low heat. Add flour and stir until browned but not burned, about 3 to 5 minutes. Remove from heat and gradually whisk in 1 cup soup liquid. Return flour mixture to soup and season with paprika. Bring to a boil and serve hot. Source: Eat Smart for a Healthy Heart by Dr. Denton Cooley Nutritional Info: 24 gm carbo, 3 g protein, 8 g total fat, 1 g saturated fat, cholesterol 0 mg, sod. 12 mg., potassium 535 mg., 1 g fiber Recipe By : From: Date: 05/27 File


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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 553

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I've been making this soup since the gourmet cook book came out in 1992. My family loves it. My daughter adds a can of cream of chicken soup to it when she makes it. Not my thing, but then again I taught her how to cook.

I guess I give this 4 forks because I have doctored it up a bit. having said that the soup is really easy to make. I crisp a few pieces of bacon and cook the leeks and potatoes in the bacon rendering I also use more chicken broth than water. I blend the whole pan so it comes out nice and smooth. somehow it seems more rich and decadent. I usually double the batch. Oh, and the crispy bacon? I chop it up and sprinkle it on top of the soup!

Make a 4x batch of soup last night. The entire family loved it. Be very careful with your salt balance, the soup needs salt and pepper, but not too much.

I have made a vegetarian version about 6 times by just substituting veggie broth for chicken broth and water. I blend about half and pour it back in to make a thick satisfying main course without cream. Even my 8 year old loves it. I am trying to give this simple recipe 4 forks and don't know how to change it!

saute the leeks and a small yellow onion in hella butter until soft add about a cup of white wine use more potatoes and a lil beef boullion == process in blender leaving some chunks then add like a cup of parm. and some black pepper and salt duh. only if you are hungry though.

I used 3 leeks, and 2 peeled potatoes, braising them in the liquid, which was 1.5 cups of pasta water left over from supper. I then poured the result into a food processor and ran it till it was smooth. I added enough chicken broth to get the consistency I prefer. I used 4 tsp. chopped parsley and marjoram, and finally ground both pepper and salt to taste into the mixture. I reheated it all to 140 degrees. Then I poured in a little half and half rather than butter. It is still basically the same recipe but without the lumps of potato and fewer calories.

Excellent, simple recipe.I made several changes. I doubled the recipe, and added 3 cloves of minced garlic. I roasted the sliced leeks in a frypan in a bit of olive oil in the oven, 15-20 minutes, stirring occasionally, and added the garlic with 5 minutes to go, then removed and covered the pan while I used the potato ricer on the Cuisinart, then added hot chicken stock to the potatoes and the normal blade to puree. Separately added 1/2 c stock and pureed leeks and garlic with a few pulses. I tbsp butter and some salt was more than enough. Sperlonga croutons were made while doing this in the still hot(375) oven, about 10 minutes. Yummy, even our 8 year old!

I can appreciate the simplicity of the recipe and it was good on its own but it tasted like it was missing something to me. I didn`t add any additional seasonings but I did add some left over roast beef which made it spectacular.

I made this tonight with some substitutions, like shallots for leeks (can't find them here in Tokyo), added Japanese taro (sato imo, which is kind of slimy for a root vegetable) and I added two cloves of roasted elephant garlic. I blended some of the potato soup, the garlic, taro, parsley, and garlic, and added it back to the soup to thicken it. Oh, and I added lemon juice for brightness. Still, it needs something else, like sausage, but maybe I'm just too much of a carnivore.

As is, this recipe is disappointingly bland, but with a few additions I ended up with a really tasty soup. I added 1/2 cup of chopped carrots and six cloves of smashed garlic with the potatoes (next time will brown the carrots a bit first), and subbed more chicken stock for the water. I also roasted six cloves of garlic and pureed them with the finished soup (I lightly pureed the whole batch). Next time I might use a 1/2 cup of cream, as well.

I add brocolli to this, and use some whipping cream in place of the water and it's delicious. Throw it in a food processor to make it smooth and creamy.

This was very tasty. I took into account all the comments about more chicken broth than water. So what I did was use one can chicken broth, and the rest I used leek stock (which is basically boiling the dark green parts of the leek that is removed with water). The soup came out great!

As is, the soup was good, but not great, hence the 2 forks. My very very simple adaptations: use 4 cups broth and no water, lots of extra salt, and serve with a dollop of whole milk greek yogurt. Excellent with these modifications!

Made more flavor able by adding chopped carrots to the leek mixture and using all broth instead of the water. Also added thyme then pureed the entire vegi/broth mixture for a smooth soup-- added 1/2 c half and half and a little milk, finished it off with parsley and just a bit of shredded cheese served at the table. yes it is no longer a lite soup, but it sure tastes better.

I always like to add a bit more to simple recipes so I added a dash of mustard powder and two dashes of cayenne pepper and black pepper. I added about 2 cup of chicken broth a lil sea salt. Mmm. I loved it!

This was ok, but relatively bland. I was expecting something a little more rich and flavorful.

A very basic result. Certainly filling. But very much like a wet, chunky mashed potatoes. In its favor, I did eat it. It needs thyme leaves I think. Or slices of spice sausage. Or something else. not sure what. My quest for leek and potato soup continues.

Don't know how the original recipe tastes, but loved the changes recommended by others. Use all broth with a bit of white wine and finish it with some half and half. Also added fresh rosemary, dill and the ground mustard recommended by another reviewer. Very scrumptuous!

Very delicious soup and very much like the soup I've been trying to recreate from a local market, Metropolitan Market. Only changes that I've made are to use more broth than water and then I blend all of the soup, rather than the 1 cup that the recipe recommends. Next time I might try adding a little cream, I'll let you know how it turns out.

I took the advice of some of the other reviewers, and cooked up a few strips of bacon first. Used the bacon fat to cook the leeks, plus onion, shallots and garlic until softened. Then I added the broth and wine (no water) until the potatoes were soft enough to blend with my immersion blender. I added more broth as needed since it was super thick at that point. Salt and pepper to taste. Used the bacon to crumble on top when serving, along with some grated cheese. So delicious!! I think I would also add a dollop of sour cream next time.

So easy to make. Will definitely make this recipe again.

This is indeed a good base. I used all organic and local ingredients and ended up with a soup that was fine but not particularly impressive. Fortunately I made the soup in the morning for a party in the evening. After tasting the results, I went ahead and sauteed some chopped shallots in olive oil with a dash of mustard powder and cayenne pepper. I added about a cup of chicken broth, let it simmer, pureed it and added it to the soup. After letting the ingredients mingle on the stove top before serving it turned out quite tasty.

The soup-loving family devoured this dish. Of course, I multiplied the recipe for 8 servings.

Nice recipe and thanks for all the good ideas for additions. Here's another: I made mine with my own broth which I make without salt. I used the tip of softening the leeks in bacon fat, then toward the end seasoned the soup with smoked sea salt which added a nice extra bit of mellow smoky flavor along with the right amount of saltiness. Yum!

A good basic recipe to start with. Like Cook from Boston, I fried bacon to crisp, then sauted leeks and garlic in the bacon fat and butter. Added a bit of fennel but removed it when leeks were soft added potatoes, only broth (no water), and some lemon salt/pepper. When the soup was finished, I topped it with the bacon bits and shredded cheddar. There was nothing leftover!

Low-Carb “Potato” Leek Soup

This recipe was originally released on February 11, 2016. In fact, it was one of our very first recipes. I love this recipe, and others love it too. However, our blog has grown so much since we started that I decided to rework it a bit.

First of all, I made the ingredient quantities more clear. For example, instead of saying a head of cauliflower, I say a pound of cauliflower. I found that weight variations in cauliflower heads made the results of the recipe less predictable. I also made a few changes to lower the carbs. To keep the thickness of the soup even though I reduced the amount of onions, I pureed all of the veggies, including the leeks.

I added the nutritional information to make it easy on my followers. When we first started blogging, we didn’t put in nutritional information for any recipes. I am slowly trying to add it when I have spare time. I have realized that this information is important to much of our audience.

Finally, I updated the photos. It took some time to develop our photography skills, so many of our earlier recipes could use a face-lift so they look more like the rest of our blog.

(Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. This is how we keep the blog alive. You do not pay any more for the products by using our links and in some cases, pay less. Thank you for your support!)

Shhhhh! Don’t tell anyone! This delicious low-carb, Paleo soup is actually made with cauliflower, not potatoes, but don’t worry, your family won’t notice. Instead, they will be ladling out second helpings.

My potato leek soup was a favorite of everyone in the household. Unfortunately, potatoes are not low carb so I’ve had to re-work my recipe a bit. Cauliflower has stepped in and been an fabulous replacement. Not only does it make it low-carb, it also adds cancer-fighting and anti-inflammatory compounds. Thanks to cauliflower, this soup has regained its place as a family favorite.

I use my own stock for this recipe. For my stock recipe, click here. Purchased stock/broth could also be used. In fact, I have been know to use it myself in a pinch, but I love the nutrients and flavor of the homemade stuff.

The thyme, bacon and leeks add extraordinary flavor to this velvety soup. The bacon adds a rich smokey flavor, a perfect combination with the leeks and the thyme. Be sure to use uncured bacon from pastured pigs. It is possible to leave the bacon out and use butter, ghee, or coconut oil to sauté the onions. Of course, the end flavor will be altered. I use the bacon.

Enjoy this “potato” soup recipe. Your secret will be safe with me!

Health, Low Calorie Leek and Potato Soup Recipe

Here’s how to make this healthy soup:


  • 4 medium leeks with the dark green stems removed
  • 1/2 large chopped white onion
  • 2 medium russet potatoes peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth as a vegetarian option)
  • 1/2 cup 2% milk or heavy cream
  • A pinch of salt and fresh pepper


  1. Wash leeks to remove any grit and then roughly chop them. Put the chopped leeks into a bowl when finished
  2. In a medium soup pot on low heat, add the butter and the flour.
  3. Mix the butter and flour well. This will help to thicken the soup
  4. Add chicken stock, leeks, onion, potatoes and bring to a boil
  5. Cover the pot and let it simmer on low for about 20-25 minutes, until potatoes are soft.
  6. Using an immersion blender (or regular blender), purée the soup until smooth.
  7. Then add the milk or heavy cream, plus salt and pepper to taste.

If you find it easier to watch, here’s a video on how to make this tasty low-calorie leek and potato soup:

Leeks can be very sandy and need to be washed well. I usually rinse them and then swish them around in a large bowl of water.

Also, after removing the root end, use just the white part and a hint of the pale green leek for the soup.

The dark green portion is too tough and should be used only for making stock or discarded.

Here’s a great video showing how to clean and cut leeks:

If you like this easy potato leek soup recipe, be sure to check out some of my other easy Weight Watchers friendly soup recipes including Crock Pot Creamy Cauliflower Potato Soup, Slow Cooker Potato Artichoke Soup, Slow Cooker Turkey Green Chili Chowder, Slow Cooker Spanish Potato Onion Soup and Slow Cooker Toscana Soup

If you’ve made this Creamless Potato Leek Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

  1. Chop off the roots and the dark green part of the leeks. Discard the roots, and rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you''re done slicing, wash them very well! Drain, and set aside.
  2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don''t let them brown.
  3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.
  4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
  5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.

Chef Tips

If you want a higher protein content, cut out the potatoes, and at step 5, along with the stock, add 2 (14-ounce) cans of white beans, drained. If you make your own beans, then add the liquid they were cooked in and cut back on the stock proportionately. The taste will be a little different from the potato-based soup, but it will still be delicious.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.


Peel and cube the potatoes. Place in a large bowl with the cold water. Set aside.

Top and tail the leeks, then slice into chunks. Wash in a bowl of cold water, drain and rinse. Leave to drain in a colander.

Finely chop the onion. Sauté the garlic and onions in a large deep saucepan in the oil until tender.

Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil.

Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed.

Stir well for 1 to 2 minutes. Add the celery to the soup and simmer for a further 15 minutes. Serve hot.

7 Sensational Potato Soup Recipes For Weight Watchers

I’ve had several requests for comfort food recipes recently. Learning to recreate your favorite comfort foods with fewer calories and fat grams is essential for lasting weight loss success.

We may be able to deny ourselves certain dishes for a while, but not indefinitely. I’m always thrilled when I find a way to satisfy my taste buds for fewer points plus.

7 Weight Watchers Low Fat Potato Soup Recipes

One of my favorite comfort foods is homemade soup. As writer Laurie Colwin says in her essay on Nursery Food (Home Cooking: A Writer in the Kitchen), “A four star meal is the right thing when the human animal is well rested and feeling rich, but it is not much help to the sore in spirit who would be much better off with a big bowl of homemade soup.”

I’ve made lots of delicious low calorie soup recipes through the years, including my favorite, potato.

Potatoes + Soup = Comfort Food Heaven.

When you are feeling tired and hungry I hope you’ll consider consoling yourself with one of these comforting low calorie potato soup recipes perfect for Weight Watchers.

Easy Slow Cooker Potato Soup

Easy Slow Cooker Potato Soup (250 calories + 6 WWPP) – One of my first ever attempts at a creamy low calorie potato soup that was an immediate hit with everyone.

Slow Cooker Potato Artichoke Soup

Slow Cooker Potato Artichoke Soup (134 calories + 3 WWPP) – My most recent low calorie potato soup, low in fat and full of flavor from the artichokes.

Skinny Low Calorie Potato Leek Soup (181 calories + 4 WWPP) – This skinny potato leek soup recipe is made without butter or cream so it’s hearty and healthy and low in Weight Watchers points.

Low Calorie Pureed Potato Soup

The Bonne Femme Silky and Light Low Calorie Potato Soup (147 calories + 4 WWP) – A huge fan of pureed potato soup, this one is fresher and lighter than most, with a healthy dose of fresh herbs, just a touch of cream and no additional thickeners. Rod, a man who much prefers subtle flavors, called it “ambrosial.”

Low Calorie Slow Cooker Cauliflower Potato Soup

Slow Cooker Cauliflower Potato Soup (240 calories + 6 WWPP) – This slow cooker potato cauliflower soup is easy, healthy and delicious. Perfect for warming you inside and out when it’s chilly. Always a favorite at our house.

Low Calorie Spanish Onion and Potato Soup

Slow Cooker Low Calorie Spanish Potato and Onion Soup (141 calories + 3 WWPP) – A simple soup of potatoes, onions and Spanish-influenced seasonings for the slow cooker, perfect for cold weather.

Skinny Curried Sweet Potato Soup

Skinny Curried Sweet Potato Soup with Coconut Milk (153 calories and *4 WWPP) – This skinny curried sweet potato soup with coconut milk isn’t just any old sweet potato soup. Not by a long shot. This sweet potato soup will make your mouth sing and your tummy smile.

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

Watch the video: Ζαμπονοτυροπιτάκια με ζύμη πατάτας στο τηγάνι ή στο φούρνο - Konstantinas kitchen (July 2022).


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