Potato Leek Soup

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  • Each serving
  • 150 cal
  • 3.5g fat (1.5g sat)
  • 5mg chol
  • 270mg sodium
  • 26g carb
  • 3g fiber
  • 2g protein


  • 1 tablespoon olive oil
  • 2 to 3 leeks (about 1 pound), white and light green parts, halved and thinly sliced
  • 1 to 2 pounds Yukon gold potatoes, coarsely chopped
  • 6 to 8 cups water, vegetable or chicken stock
  • Salt and pepper, to taste
  • Heavy cream or butter (see note)
  • Minced parsley or chives, for garnish


Heat a 3- to 4-quart Dutch oven over medium heat. Add olive oil and leeks; sauté until leeks begin to turn translucent. Add potatoes, water or stock, and salt. Bring to a boil, then lower the heat and simmer, partially covered, for 30 to 40 minutes.

You may purée the soup or leave it chunky. Add a dollop of cream or butter just before serving. Garnish with fresh parsley, chives and pepper, to taste.

Special notes:

Sour cream, yogurt, crème fraîche or coconut milk may be used instead of butter or cream.

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