When it starts to cool down after the summer, and the kids are back to school. I love to start making soups and freezing a batch.
It's so great to have little portions of things on hand to take out and defrost on busy days.
This Chunky Leek and Potato Soup uses limited ingredients, but tastes so delicious and fresh.
I don't like to blend all the soup till smooth, I prefer to have it more rustic with pieces of potato and leek, so I just blend half and keep the other half as it is. I find it tastes so much better like this.
However if you do prefer a smoother soup, feel free to blend it all.
For herbs I like to add some fresh thyme. I just think it compliments the soup really well.
I use ghee to saute the onion, leeks and celery, as it gives it an amazing buttery taste. Ghee is a clarified butter, where the milk protein has been removed, it is an excellent cooking oil, not just because of flavour but because it can be heated to high temperatures.
You can get ghee from most big supermarkets, as well as from amazon.
If you want to keep this fat free, you can use a spray oil.
Many Leek and Potato soups have cream or milk adding to them, but I really find it doesn't need either.
I used yukon gold potatoes, just because they have a lovely buttery flavour to them. If you can't get this type of potato, any type of potato will be fine.
This recipe is also gluten and dairy free and paleo and Whole30 friendly.
- 1 large onion, chopped
- 1 stick of celery, chopped
- 2 large leeks, sliced
- 3 yukon gold potatoes, peeled and chopped
- 1 tablespoon of ghee - or olive oil
- 1 sprig of fresh thyme
- salt and black pepper
- 3 cups (720ml) of chicken or vegetable stock
- Add ghee or olive oil to a large saucepan over a medium high heat
- Add onion, celery and leeks and cook until softened
- Add the potatoes, stock, sprig of fresh thyme and bring to a boil.
- Reduce heat, cover and simmer for approx 30 mins
- Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
- Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 165Total Fat 3.6gSaturated Fat 0.5gCholesterol 0mgSodium 451.5mgCarbohydrates 30.6gFiber 3.3gSugar 3.2gProtein 5g