Low Cal Creamy Potato Leek Soup Recipe

Ingredients for Low Cal Creamy Potato Leek Soup

• 3 cups low-sodium chicken broth (or vegetable broth)
• 2 large leeks
• 2 pounds potatoes
• Chicken Bouillon Granule
• Nonfat Milk

How to Make Low Cal Creamy Potato Leek Soup

1. Clean 2 large leeks, remove the dark green parts, and thinly slice the white and light green portions.
2. Wash and peel 2 pounds of potatoes. Dice into 1/2-inch pieces.
3. In a large pot, combine the sliced leeks, diced potatoes, 3 cups of low-sodium chicken broth (or vegetable broth for a vegetarian option), and 1 teaspoon of salt.
4. Bring the mixture to a boil over medium-high heat.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
6. Carefully transfer half of the soup to a blender (or use an immersion blender). Blend until completely smooth.
7. Return the pureed soup to the pot and stir in the remaining unblended soup. Add 1/4 cup of nonfat milk or unsweetened almond milk for extra creaminess.
8. Heat through gently for about 5 minutes, stirring occasionally. Do not boil. Season with freshly ground black pepper to taste.
9. Serve hot, garnished with a sprinkle of fresh chives or a swirl of nonfat Greek yogurt (optional).