Low Fat Leek and Potato Soup

Low-fat Leek and Potato Soup

The best leek and potato soup I’ve ever had was at this little French boulangerie in downtown Vancouver; come to think of it, everything they served was fantastic and so authentic.  The soup, however, was a culinary masterpiece, in my opinion.  I couldn’t get enough of the velvety smooth texture and the uncomplicated yet delicate flavor.  It tasted fancy and gourmet, and for that reason, I assumed it would be a complicated recipe.  Much to my surprise when I started researching recipes.

Fresh leeks and potatoesLeek and potato soup is generally a calorie rich soup made with heavy creams giving it that  gourmet flavor.  I’ve reinterpreted the recipe to come up with this super ‘skinny’ version that has all the flavor but a fraction of the calories!   There are so many new and interesting variations of this soup; some by combining other vegetables; some with garlic and white wine, and even spicy variations.  However, I still prefer the traditional recipe that dates back to the 15th and 16th centuries, it’s simple with only a few key ingredients:  leeks, potatoes, broth, and cream (for which I’ve substituted low-fat buttermilk).  The combination of these simple ingredients is like heaven on earth!  Served with crusty whole grain bread and it’s a meal in itself.

Ingredients

1 T Extra Virgin Olive Oil
1 T unsalted butter
4 Leeks (white and light green parts only), sliced
1 Bay Leaf
3 Medium Yukon Gold Potatoes, peeled and cubed
6 cups Chicken Broth
½ t white pepper
½ t Kosher salt, plus extra for seasoning
1 cup Low-fat Buttermilk

Directions

Wash leeks in a colander under cold water and let drain for a few minutes.

In a medium stock pot over medium heat, melt butter in olive oil.  Add leeks, bay leaf, and ½ teaspoon of salt, allow to sweat for 5 minutes.  Decrease heat to med-low and cook for another 15 minutes, until leeks are tender.  Stir occasionally, making sure the leeks do not brown.

Add potatoes and chicken stock, turn the heat up to med-high and bring to a boil.  Reduce heat to medium, partially cover and let potatoes cook until very soft (almost falling apart), approximately 20 minutes.

Turn off  heat, remove bay leaf from soup, and blend with an immersion blender until smooth.  Add the buttermilk and white pepper.  Season with additional kosher salt as per taste.  Serve immediately as is, or topped with a dollop of sour cream and croutons.  Enjoy!

Makes 10 cups

Per Serving:  96.3 cal, 2.8 g fat, 14 g carbs, 2.7 g protein

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