Potato-Leek Soup
Total Time:
28 min
5 min
23 min
6 servings

Eight simple ingredients here... you won't believe it's healthy!

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2 tsp extra virgin olive oil
3 large leeks, white and light green parts only, rinsed and finely sliced into semicircles
Pinch of sea salt and fresh ground black pepper, to taste
3 Yukon gold or 8 baby red potatoes, diced, skin on
4 cups organic low-sodium chicken or vegetable broth
2 cups organic low-fat milk
Pinch ground nutmeg
½ cup grated organic low-fat cheese; like sharp cheddar


1. In a large saucepan, heat oil on medium-high. Add leeks, salt and pepper and cook, stirring frequently, until very soft, about 6 minutes. add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes soften, 9 to 11 minutes.
2. Add milk and nutmeg, stir and cook until heated through, about 3-4 minutes.
3. Using a ladle, carefully remove 2 cups soup and transfer to an upright blender or Vitamix; purée until smooth, about 1 to 2 minutes. Return purée to saucepan and stir. Ladle into serving bowls, dividing evenly. Garnish each bowl with cheese.
Not only is it fit, but it's scrumptious too! Enjoy!

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