Healthy Recipes Healthy Soup Recipes Healthy Vegetable Soup Recipes Healthy Potato Soup Recipes Leek & Potato Soup 4.3 (6) 5 Reviews Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 18, 2019 Print Share Share Tweet Pin Email Cook Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 6 Yield: 6 servings, about 1 cup each Nutrition Profile: Gluten-Free Low Added Sugars Low-Calorie Jump to Nutrition Facts Ingredients 1 ½ teaspoons canola oil 3 leeks, trimmed, cleaned and thinly sliced (3 cups) 2 cloves garlic, minced 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried 6 cups reduced-sodium chicken broth 1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks ½ cup reduced-fat sour cream Salt & freshly ground pepper, to taste Directions Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled. Print Nutrition Facts (per serving) 152 Calories 4g Fat 25g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 152 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 2g 8% Total Sugars 3g Protein 7g 13% Total Fat 4g 5% Saturated Fat 2g 8% Cholesterol 8mg 3% Vitamin A 826IU 17% Vitamin C 24mg 27% Folate 38mcg 10% Sodium 630mg 27% Calcium 63mg 5% Iron 2mg 11% Magnesium 18mg 4% Potassium 712mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved