This recipe is tasty, quick, and easy. It may be made low fat by making a few straightforward changes: 2) Half a can of low-fat cream of mushroom soup; one piece of bacon per breast 3) Four ounces of sour cream with minimal or no fat.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 leeks, white parts only, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 3 tablespoons all-purpose flour
- 6 cups water
- 2 cubes vegetable bouillon, or more to taste (Optional)
- 1 teaspoon white sugar (Optional)
- ½ teaspoon chili-garlic sauce
- cracked black pepper to taste
- 5 unpeeled potatoes, diced
- 1 cup low-fat milk
Instructions
- Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
- Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
- Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.
- You can use coconut oil in place of olive oil. Only use the sugar if your potatoes are bitter.
- If you cover the leeks while sauteing them, they’ll sweat and you’ll use less oil.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 63 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good! While I noted the recipe doesn’t state when to add the garlic, I added more and included it during the last couple minutes of sautéing the leek. I couldn’t get it to “mash” with MY wooden spoon but I think in the end, didn’t matter anyways. Finally, had to use vegetable broth as I couldn’t find vegetable bullion cubes anywhere. Now if give me an immersion blender – I can’t stop! Ended up with a very creamy soup that was really good as is! A tiny bit of heat. On my second bowl, I added some crumbled bacon I had on hand for another recipe and oyster crackers. Very good and relatively easy to make! Great for a fall or wintery day! Thanks for sharing!