Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1994


Read the full recipe after the video.

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

152 calories; protein 6.5g; carbohydrates 25.1g; dietary fiber 2.1g; sugars 2.9g; fat 3.7g; saturated fat 1.6g; cholesterol 7.8mg; vitamin a iu 826.1IU; vitamin c 24.4mg; folate 38mcg; calcium 62.7mg; iron 2mg; magnesium 17.5mg; potassium 711.7mg; sodium 629.8mg.

Reviews (4)

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12 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Flavors need a day to reach full flavor By day three this soup achieved all the necessary requirements of a keeper recipe: aromatic silky and smooth in texture perfect viscosity and ingredients that are staples in our house. I would encourage people to make this soup but hold off until day 2 or 3 before serving. Pros: minimal ingredients simple instructions Cons: Needs to sit overnight to reach fullness of flavor Read More
Rating: 3 stars
Overall it was pretty good it was not as flavorful as I thought it would be. I would definitely cook the potatoes longer than the recipe says after 15 minutes they were still crunchy. Pros: Easy to make Cons: Not as flavorful as I hoped Read More
Rating: 4 stars
I've been trying to prepare healthier dinners for my family. This soup seems to be a kepper for us. I've made it many times and we always seem to finish it all. Even my picky eaters. Love it! Read More
Rating: 4 stars
Delicious but the texture is off. The sour cream breaks up giving it an unappetizing "curdled" look and feel. Read More
Rating: 4 stars
Mixed reviews from my family of 5 on this recipe...okay to really good. I made it for a light dinner on a cold night. My husband thought it didn't have enough flavor...we think he missed the salty fatty flavorful bacon. Not bad at all for a healthy lighter potato leek soup without cream and lots of fattening stuff. Read More
Rating: 4 stars
awsome Read More
Rating: 4 stars
Wonderful on a cold night. Made this into a Vegetable Soup last night by adding carrots (last 10 minutes) and broccoli (last 5 minutes). So nice on a cold night. Pros: Quick and nourishing. Read More
Rating: 2 stars
Just ok The prep / cook time on this recipe was a lot longer than I anticipated. It took me well over an hour from start to finish and the taste was just ok. My husband and I both thought it was a bit bland. Thanks for the recipe but I don't think I'll be making this one again. Read More
Rating: 4 stars
I get that this is a low calorie soup, but it needed a little more flavor. I cut up and fried 4 pieces of bacon in the soup pot, removed the bacon and drained on a paper towel and then removed all but a teaspoon or so of the bacon grease and then I used that to cook my leeks in. I did add the bacon in at the end. I tried it both ways and I prefer the added taste of bacon. The soup is easy and very filling. I will be making it again. Read More