It’s cold outside. Days are shorter. You want something warm to eat. Something satisfying. Enter the perfect comfort food – potato soup. It’s thick and creamy and filling and – bonus – easy to make. And with this version of the soup, you won’t even have to feel guilty about eating it!
My entire family loves this soup. Saturdays are my soup days and my son always brightens up when he smells his favorite potato leek soup simmering on the stove. For him, I sprinkle some crumbled bacon on
This recipe is lighter because I use fat free half and half rather than cream. It gives the soup a creamy taste without all of the extra calories. And leftovers taste great the next day, too!
For a quick and easy meal, you can’t go wrong with this Potato Leek Soup. Hope you enjoy!
Ingredients:
- 1 tablespoon butter
- 3 cups thinly sliced leeks
- 2.5 lbs. peeled and cubed Yukon Gold potatoes
- 32 oz of vegetable broth
- 1/2 tsp kosher salt
- 2 sprigs of thyme
- 1/3 cup of fat-free half and half
- 1/4 tsp of pepper
How to make the soup:
- Melt butter in a large soup pot. Add thinly sliced leeks and cook 10 minutes or until tender. Do not brown.
- Add potatoes, broth, salt, and thyme. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until potatoes are tender.
- Remove pan from heat. Discard thyme. With an immersion blender, blend the soup until it is at desired consistency.
- Stir in the fat-free half and half and sprinkle with pepper. Serve with good french bread. Enjoy!
CLICK HERE TO DOWNLOAD RECIPE CARDS FOR ALL 5 WINTER WARM-UP SOUPS
Subscribe to Bookish Inspiration today to download free, printable recipe cards for this soup and 4 other delicious recipes. You’ll get recipe cards for:
In addition to the cards, each month you will receive a newsletter with exclusive content not found here on the blog. This content will cover recipes, book reviews, book lists, bookish news, and sneak peeks at what is coming up on the blog!
