Leek And Potato Soup Recipe No Cream

Ingredients

This soup is a classic and so easy to make. It tastes great, and is a perfect warm meal for cold winter days. To make it, you will need: 3 leeks, 2 potatoes, 2 cloves of garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, 2 cups of vegetable broth, 1 teaspoon of fresh thyme, black pepper to taste, and a few sprigs of fresh parsley to garnish.

Instructions

To begin, cut the leeks into 1-inch pieces. Peel and dice the potatoes into small cubes. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the leeks, potatoes, and garlic, and sauté for about 5 minutes, stirring frequently. Add the salt, and continue to cook for another 3 minutes.

Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender. Then, using an immersion blender, blend the soup until it is nice and smooth. Add the thyme and season with black pepper and more salt to taste.

Serve the soup hot, topped with fresh parsley and a drizzle of olive oil. Enjoy!

Nutrition

This soup is high in vitamins A and C, as well as dietary fiber. It is also low in fat and calories, making it a great choice for those looking to lose weight. One serving (1 cup) of this soup contains about 110 calories, 4 grams of fat, 18 grams of carbohydrates, and 4 grams of protein.

Storage Tips

This soup will keep in the refrigerator for up to 4 days. To store it, let it cool completely before transferring it to an airtight container. Reheat it in the microwave or on the stovetop until hot. You can also freeze it for up to 3 months.

Serving Suggestions

This soup is delicious on its own, but it can also be served with crusty bread or a salad. If you want to make it a heartier meal, try adding some cooked chicken, shrimp, or beans. It can also be topped with grated cheese, croutons, or crispy bacon for an extra flavor boost.