Potato Leek Soup

by jerseygirl on October 9, 2012 · 10 comments

Today was one of those dreary days.  The kind of day where it is raining but only a drizzle. It was a damp, cloud covered day that makes you want to go back to bed and hide under the covers. The kind of day where you don’t feel like cooking, cleaning or being Martha Stewart.

Lucky for me, Tuesday is the day where I meet one of my friends at the gym. So there were no excuses not to go. Someone else was relying on me to get  the treadmill next to them and chat away for an hour. So instead of hiding under the covers, I obtained some extra energy. Then I came home and made some soup.

This creamy low fat soup has a secret ingredient. It is buttermilk. I didn’t want to add high calorie cream so I thought low fat buttermilk would give the soup an extra creaminess with a nice little tang. I am happy to say it worked. The thing I love about this soup is that you can add any topping you want. I sprinkled it with a light dusting of cheddar cheese but I envision chives, croutons and bacon on top next time. Go to town and top it with more than one cheese or three toppings.

Now that I have shared the recipe, I think it’s time for my twenty minute lazy day nap.


5.0 from 1 reviews
Potato Leek Soup
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
A creamy but low fat potato soup.
Ingredients
  • 1 TBS olive oil
  • 1 cup leeks, chopped
  • 1 tsp crushed garlic
  • 4 cups chicken stock or broth
  • 1 TBS dried dill
  • 4 cups chopped (in small pieces) & peeled potatoes
  • ¼ cup low fat buttermilk
  • salt and pepper to taste
  • toppings such as cheese, chives, croutons and cooked bacon bits
Instructions
  1. Heat the oil in a large pot on medium heat. Saute leeks for five minutes or until soft. Add the crushed garlic to the pot and cook for another minute.
  2. Add the chicken stock and dill to the pot. Bring to a simmer.
  3. Add the potatoes, cover, turn heat to low and cook for 15 minutes or until soft.
  4. Blend soup with immersion blender until creamy. Add buttermilk and salt and pepper to taste. Stir to combine.
  5. Serve in bowls with extra toppings.
Notes
To make this vegetarian, you can substitute vegetable broth for the chicken broth.

 

 

{ 10 comments… read them below or add one }

Ramona October 9, 2012 at 3:58 pm

a nap would be so good right now…but, don’t think the boss wants to hear me snoring!

Reply

ciaochowlinda October 9, 2012 at 4:02 pm

You’re right about today’s weather and how a bowl of soup would be welcome – and this one would be perfect. I love the buttermilk suggestion.

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Danielle October 9, 2012 at 7:26 pm

I am so glad you wrote about your feelings on a dreary day like today – I always think its just me who craves my bed or a nap :) And the soup sounds delicious!!!

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Angela October 9, 2012 at 8:44 pm

I love buttermilk but have never tried to add it to soups–looks really good, and we finally have “soup weather” here.

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Jolene (www.everydayfoodie.ca) October 10, 2012 at 12:58 am

Mmmm, what a comforting looking soup. Soup is my favourite fall/winter food.

Reply

Liz October 10, 2012 at 6:11 pm

Mmmmmm….I love creamy soups, but not all the calories! Thanks for sharing a healthy version of this classic. I wish I had a pot on my cooktop tonight with these chilly autumn temps!

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Liz October 10, 2012 at 6:12 pm

Oh, how I love creamy soups, but not the fat and calories! Thanks for sharing a healthier version…it looks delish!

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carrian October 10, 2012 at 11:04 pm

Yes, please! I’ll take a whole pot of this yumminess

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Kate October 10, 2012 at 11:09 pm

I’m so worn out lately most days I want to crawl under the covers with a nice bowl of soup!

Reply

teresa October 11, 2012 at 12:55 pm

i know exactly what you’re talking about. this looks like just the thing for the weather we’ve been having. thank goodness the sun is shining again!

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