Lighter Potato and Leek Soup

From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you'll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 255 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 teaspoon white sugar (Optional)
• 6 cups water
• cracked black pepper to taste
• 1 cup low-fat milk
• 3 cloves garlic, smashed
• 2 leeks, white parts only, thinly sliced
• 5 unpeeled potatoes, diced
• 2 cubes vegetable bouillon, or more to taste (Optional)
• ½ teaspoon chili-garlic sauce

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.