POTATO-LEEK SOUP

Potato-Leek Soup image

A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.

Provided by Original Lee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

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Ingredients

8 cups water
3 cups chopped leeks (white and light green parts only)
4 Yukon Gold potatoes, thinly sliced
2 teaspoons sea salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
½ cup 1% milk, or to taste
10 drops hot sauce (such as Goya® Salsa Picante), or to taste

Steps:

Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 24.4 g, Cholesterol 0.6 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 497.4 mg, Sugar 2.1 g