There are few soups that are more comforting than Leek and Potato Soup. A favorite in Ireland, this soup is perfect for a cold, rainy day, and is just what is needed to warm your whole body. It is thick and creamy, with just a mild onion flavor from the leeks. With a slice of good, hearty bread, you’ll feel warmed to the core.
Yield: 6 servings | Serving Size: 1 1/2 cups | Calories: 217 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 158 mg | Carbohydrates: 40 g | Dietary Fiber: 5 g | Sugars: 5 g | Protein: 8 g | SmartPoints: 7
- 2 large leeks, chopped (greens should be removed)
- 1 bay leaf
- 4 sprigs fresh thyme
- ½ tsp black pepper
- 5 cups chicken (or vegetable) stock
- 1 pound russet potatoes, peeled and diced
- 1 ½ tsp salt
- ¾ tsp white pepper
- ½ cup low-fat milk
- 2 Tbsp snipped chives
Add all ingredients to your slow cooker and make sure potatoes are completely covered (if not, add additional water).
Cook on low for 6 hours and potatoes are fork tender.
Remove bay leaf and puree soup with an immersion blender or in the blender until smooth. Top with fresh chives and enjoy!
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