Diabetes Forecast

Cream of Leek and Potato Soup

Per Serving

Cream of Leek and Potato Soup

Makes: 10 servings
Serving Size: 1 cup
Calories 90
Fat 3 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 14 g
Fiber 1 g
Sugars 3 g
Cholesterol 0 mg
Sodium 415 mg
Potassium 295 mg
Protein 3 g
Phosphorus 55 mg
Choices: Starch 0.5, Nonstarchy Vegetable 1, Fat 0.5
  • Makes: 10 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes


2 Tbsp. olive oil
2 large leeks, white part only, washed and thickly sliced
1 large onion, chopped
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
1 lb. russet potatoes (approximately 2 medium potatoes), peeled and chopped into 1-inch cubes
6 cups reduced-sodium, low-fat chicken or vegetable broth (divided)
1/3 cup nonfat sour cream or plain nonfat yogurt
2 Tbsp. chopped fresh chives


  1. In a large saucepan, heat the oil over medium heat. Add the leeks and onions, reduce the heat to medium-low, and sauté for 10 minutes, until very soft but not browned. Add the salt, black pepper, and crushed red pepper flakes and sauté for 2 minutes.
  2. Add the potatoes and stir to coat with the leek mixture. Add 3 cups of the broth and bring to boiling. Lower the heat, partially cover, and simmer for 20 minutes.
  3. Remove the soup from the heat. Carefully ladle the soup into a food processor or blender (in batches, if necessary) and blend until very smooth.
  4. Add the remaining 3 cups of broth to the saucepan. Add the leek-potato puree and simmer on low heat for 3 minutes. Remove the pot from the heat and whisk in the sour cream. Ladle the soup into bowls and top with the chives.

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