Potato-Leek Soup

May 2010
Potato-Leek Soup

by 9 people

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We cut this familiar cold soup down to size.

Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 1 pound yellow-fleshed potatoes, such as yukon gold, cut into 1/2-inch pieces
  • 5 leeks, white parts only, chopped
  • 1/2 pound zucchini, sliced
  • Salt
  • 1/2 cup 2 percent greek-style yogurt
  • 2 tablespoons chopped chives
  1. In a large saucepan, bring 5 cups water, the potatoes, leeks, zucchini and 2 teaspoons salt to a boil. Lower the heat and simmer until the vegetables are tender, about 30 minutes. Let cool slightly.
  2. Using a blender and working in batches, puree the soup. Refrigerate until chilled. Serve with a dollop of yogurt and a sprinkle of chives.
  • Use more leeks than potatoes. Leeks, part of the onion family, have been shown to lower bad cholesterol levels while raising good levels.
  • Thicken the soup with pureed zucchini--they add body, but few calories.
  • Cut fat grams by using yogurt as a garnish instead of stirring in sour cream.