Potato leek soup is one of my favourites. It is just so warm and comforting on a cold day – you really can’t get much better than a comforting soup when you come home on a winter day. My usual recipe however calls for butter, flour and cream and would eat away at my calorie count fairly quickly. So using my usual recipe and checking on the one from Slimming World (a diet popular in the UK), I modified it using ingredients I do have and can use. Surprisingly, it tastes just as good without the butter and cream.
Potato Leek Soup Recipe
- 2 potatoes cubed (I don’t peel mine but you can)
- 1 large leek cleaned and chopped
- 1/2 red onion diced
- 1/2 tub Liberte Quark (you can use plain low fat yogurt but I don’t have any left) – if you are not worried about calories, upgrade to cream.
- 4 cups stock or water + bouillon cube
I sprayed my pot with a little PAM so the onions did not stick and let them sweat with the lid on the pot for about five minutes.
Add liquid, leeks and potato and boil for 15-20 minutes then simmer for 15 more.
Add yogurt or quark and stir in. Use a hand blender or transfer to a blender and blend well.
Add back to the pot and simmer for 5 more minutes then pour into bowls and top with black pepper.
This hearty potato leek soup recipe serves 4 in normal size bowls (less if having it as a meal).