Creamless Potato Leek Soup is rich and creamy without a single drop of cream! It’s all in the potatoes.
Is anyone else still frozen from the weekend? It reached -30 degrees yesterday and is actually still below freezing here in Minnesota today which means what? It’s time to make soup, of course.
Since I have a goal to eat more veggies (healthy new year challenge at work) and also to keep us healthy and from catching all those bugs from going around (I woke up feeling not so hot on Sunday), I am shoving all the veggies I can into my diet.
Kale in my morning smoothie, a couple handfuls of spinach in my leftover Chicken Tortilla Soup, and spiralized veggie noodles for dinner and I’m almost OD’ing on the nutrients. Don’t worry, I’ve been balancing it out with lots of leftover Christmas chocolate.
Creamless Potato Leek Soup
Another way I’ve been getting my veggies in is this Creamless Potato Leek Soup. Ohhh how I love potato leek soup. It’s so simple, yet has so much flavor. We loved this soup so much that I actually made it twice last week. Paired with a salad and a huge handful of Parmesan crusted whole wheat croutons, it’s a perfect comfort meal without a ton of calories.
So how did I get the soup so creamy without a bunch of cream? It’s all in the potatoes. The potatoes give the soup a luxurious creamy feel while keeping it light and healthy. Not only do the potatoes help the soup cut back on calories (one potato only has 110 calories!), but they are a great source for potassium, B6, Vitamin C, iron, and fiber.
Aside from the potatoes, this soup is really a very simple combination of leeks, carrots, celery, fresh thyme, and vegetable broth.
I always have to add some sort of crunch to my creamy soups, and this time I went with homemade parmesan crusted whole wheat croutons.
They’re super easy to toss together and can be made while the soup is simmering. They’ll be ready just in time for you to pop a couple back while pureeing the soup, and using the rest to soak up all that delicious soup.
This post is sponsored by the U.S. Potato Board, but the recipe and all opinions are my own.
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