This keeps me surprisingly full and satisfied! I noticed most potato and leek recipes are pretty high up there in calories so I made this lighter version of it for 150ishcals less in a 2cup serving and about 10g extra protein. I kept mine chunky by adding one diced potato to it after blending because I like chunks.
23oz (I used 3 gold) potatoes
1tbsp butter
3 1/2 cup chicken broth
1/4 cup milk
1/4 cup half and half
5oz plain greek yogurt (I used a single serving cup that was 100cals)
5 cups leeks
2 garlic cloves
Salt and pepper to taste
Fresh thyme, few sprigs
2 bay leafs
Sautee the leek and garlic on medium low heat until nice and soft. I covered the lid and let them steam a little at the end to make sure they were soft without extra butter.
Add in the potatoes, broth, bay leaf, salt, pepper, and thyme. Reserve or leave out one potato (~6oz), it’s to make it chunky but not necessary.
Bring to boil and simmer until potatoes are soft enough to pierce with a fork. It took mine about 10mins. Remove the thyme and bay leaf.
Blend with an immersion blender, or let cool a little and throw in a blender just not while it’s super hot.
I steamed the diced potatoes for a chunky soup in the microwave for 2 minutes before adding into the pot. Just put them in a microwave safe bowl with some water, cover with saran wrap and poke holes in it, if you don’t have it I’m sure a paper towel on top will work.
Add back to pot, add in diced potatoes if you wanted it chunky. Add in the milk and cream. Bring to a boil and simmer until thickened up a bit, just a few minutes, then mix in the greek yogurt. I added in a little more salt pepper and garlic powder after the yogurt because I like mine pretty spicy and bold in flavor, but taste and decide on your own if you want to add any more spices. Let it cook for another minute or two and it’s done!
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THIS is what i’m talkin about!! Love potato leek soup, thanks for the recipe! I’ll be making this 🙂
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This keeps me surprisingly full and satisfied! I noticed most potato and leek recipes are pretty high up there in calories so I made this lighter version of it for 150ishcals less in a 2cup serving and about 10g extra protein. I kept mine chunky by adding one diced potato to it after blending because I like chunks.
23oz (I used 3 gold) potatoes
1tbsp butter
3 1/2 cup chicken broth
1/4 cup milk
1/4 cup half and half
5oz plain greek yogurt (I used a single serving cup that was 100cals)
5 cups leeks
2 garlic cloves
Salt and pepper to taste
Fresh thyme, few sprigs
2 bay leafs
Sautee the leek and garlic on medium low heat until nice and soft. I covered the lid and let them steam a little at the end to make sure they were soft without extra butter.
Add in the potatoes, broth, bay leaf, salt, pepper, and thyme. Reserve or leave out one potato (~6oz), it’s to make it chunky but not necessary.
Bring to boil and simmer until potatoes are soft enough to pierce with a fork. It took mine about 10mins. Remove the thyme and bay leaf.
Blend with an immersion blender, or let cool a little and throw in a blender just not while it’s super hot.
I steamed the diced potatoes for a chunky soup in the microwave for 2 minutes before adding into the pot. Just put them in a microwave safe bowl with some water, cover with saran wrap and poke holes in it, if you don’t have it I’m sure a paper towel on top will work.
Add back to pot, add in diced potatoes if you wanted it chunky. Add in the milk and cream. Bring to a boil and simmer until thickened up a bit, just a few minutes, then mix in the greek yogurt. I added in a little more salt pepper and garlic powder after the yogurt because I like mine pretty spicy and bold in flavor, but taste and decide on your own if you want to add any more spices. Let it cook for another minute or two and it’s done!
THIS is what i’m talkin about!! Love potato leek soup, thanks for the recipe! I’ll be making this 🙂