Photo: Leigh Loftus
I’m starting a personal campaign (not to be confused with a new year’s resolution) to convince myself that comfort food doesn’t have to be fattening. We all think of “comfort food” as big bowls of cheese and chocolate that we eat when we’re consoling ourselves – a hard day at work, a heart-wrenching break-up. Sometimes, we need comfort food when, in the throes of winter, the wind chill forces the temperature below zero and the leftover holiday cheer is but a distant blip in the past.
This potato leek soup inspired me to cook with leeks for the first time ever. What better meal for a cold night than a thick soup that tastes creamy, but without the calories?
This guilt-free soup is great for lunches or paired with a simple green salad for a fast and healthy dinner. I topped mine with a little bit of parsley. I also omitted the hot sauce that the recipe called for, so the soup was a little bit bland but I like to doctor it up with a little bit of shredded cheddar or a dollop of light sour cream – the same way I might dress a baked potato.
Photo: Leigh Loftus
- 3 large leeks, cut lengthwise, separated and rinsed. Use only the white and pale green parts, chopped.
- 2 Tbsp butter
- 2 cups water
- 2 cups vegetable broth
- 2 lbs potatoes, peeled, diced into ½ inch pieces
- Dash of Marjoram
- Tabasco sauce or other red chili sauce (optional)
- Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
- Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about ¼ teaspoon.
16 Comments
Krista
October 27, 2011 at 9:33 ammake this even easier by using frozen hash brown potatoes, chopped not shredded, instead of fresh potatoes. I use frozen potatoes to make soup all the time, it’s convenient, easy and doesn’t change the taste any!
beyond
January 11, 2009 at 3:00 amnice to see i’m not the only one who like really really thick soups. i make a similar version of this. yummy.
Melissa
January 7, 2009 at 3:00 amThese are definitely the times for soup. I like to use leeks in my pureed soups… well, all two of them I’ve made (winter squash and broccoli). It adds something extra that onions don’t quite do.
Miss Em
January 7, 2009 at 3:00 amMmmmm yum. Cheap, too.
Marysol
January 6, 2009 at 3:00 amA favorite soup, which would be perfect this time of year.
katy
January 6, 2009 at 3:00 amhealthy and delicious! looks awesome — leeks are one of my favorite foods.
lisa (dandysugar)
January 6, 2009 at 3:00 amI agree with you on the comfort food. Good ingredients and the desire to cook are all it takes.
This is a perfect meal for a rainy wintery day. It looks thick and delicious. Great choice.
kate
January 6, 2009 at 3:00 amThis is one of my favorite soups of all time. I like to make it chunky best.
I read your resolutions too! I recently posted about making fresh hummus- it’s DIVINE. Best. Yet. Check it out!
Paula
January 5, 2009 at 3:00 amThat really looks delicious!
Jessica
January 5, 2009 at 3:00 amThat looks delicious and the timing is perfect! I think we’re all looking for ways to lighten up while still enjoying comfort foods that are so perfect for winter!
Michelle @ What Does Your Body Good?
January 5, 2009 at 3:00 amThat sounds lovely! I am a recent but avid fan of leeks.
Sara
January 5, 2009 at 3:00 amLooks great, I love that you can add potatoes to pureed soups to add creaminess and body without fat!
alexandra's kitchen
January 5, 2009 at 3:00 amyou’re so right about that. Soup is the ultimate comfort food for me, and if it’s something like this, then it’s totally guiltless. Oh I wish i could have a bowl right now!
gazellesoncrack
January 5, 2009 at 3:00 amThat looks awesome. I love potato leek soup but have never made it myself. I’ll definitely have to give that a try. (nice pics, too.)
ANG*
January 5, 2009 at 3:00 amsounds absolutely perfect. looooooove tater soup. keep the healthy recipe ideas coming. i know we can all use those to start our new year off right. i may just use this one next week 🙂
kat
January 5, 2009 at 3:00 amSuch a fabulous soup!