Low Fat Potato Leek Soup Food

LOW-FAT POTATO AND LEEK SOUP

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.

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
• Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

LOW FAT POTATO LEEK SOUP

Steps:

• 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
• 2. Toss in the leeks and stir fry on medium for 5 minutes.
• 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
• 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
• 5. Reduce heat to very low so the soup does not cool off.
• 6. Scoop 50% of the soup with potato cubes into blender and puree.
• 7. Put the pureed soup back in the pot and stir.
• 8. Add in the dill, marjoram, salt and pepper.
• 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
• 10. When serving you can garnish with crumbled bacon or chopped dill.

LOW-FAT POTATO LEEK SOUP

Steps:

• In a large dutch oven or stockpot, over medium heat, melt the unsalted butter. Add the leeks and onion. Saute for about 5 minutes to soften the vegetables.
• Add the potatoes and the vegetable stock. Cover, let simmer, for about 30 - 35 minutes. Check potatoes for tenderness.
• Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish

LOW FAT POTATO AND LEEK SOUP IN MICROWAVE

Steps:

• Place potatoes, leeks, thyme, pepper and salt into a 4ltr (8 1/2 pts) casserole dish.
• Cover and cook on full power 8-10 minutes.
• Stir in 2 cups of chicken stock, cover and cook full power 15 minutes.
• Blend with stick blender, add milk and re-heat and serve with fresh chives.

LEEK & POTATO SOUP

Steps:

• Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
• Wash the potatoes (peel if the skins look bad) and chop into eighths.
• Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
• Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
• Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.
• Season to taste with salt and pepper and stir in the cream / milk just before serving.
• Serve hot.

LOW-CARB LEEK SOUP

Steps:

• Melt butter in a heavy saucepan.
• Sautee leeks, onion and garlic until soft (approximately 5 minutes).
• Add water, herbs (if desired) and bouillon.
• Simmer on low for 30-40 minutes.
• Puree with immersion blender or blender.
• Mix in whipping cream, cheese, and salt and pepper (if desired).
• Stir until melted.
• Serve.

LOW FAT POTATO SOUP WITH CHIVES

Steps:

• COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
• BOIL then cover and SIMMER for 20 minutes.
• In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
• COMBINE into above mixture.
• ADD remaining milk and BOIL.
• STIR constantly for about 3 minutes until thick.
• REMOVE from heat and stir in cheese.
• Allow mixture to cool slightly before putting it in a blender to make smooth.
• If necessary, reheat via stovetop or microwave 2 minutes until hot.
• TOP with chopped chives or allspice/nutmeg.
• NOTE: Amount if pepper is personal taste.
• NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
• ENJOY.