Low Cal Creamy Potato Leek Soup Recipes

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Steps:

• Clean leeks and dice (using only the white& green area up to where the leaves get tough).
• Wash,peel& dice the potatoes.
• Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
• Bring to a boil.
• Cover and simmer for 25 minutes.
• Puree one half of the mixture and then puree the other half (I used the blender).
• Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
• Heat through and serve.

Steps:

• Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
• Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
• Blend until smooth with an immersion blender or in small batches in a standard blender.
• Adjust seasoning to taste. Serve warm garnished with chives.