Low Calorie Potato Leek Soup

Adapted from the Vegetarian Times Complete Cookbook by Lucy Moll, this is a great dish served as a vegetarian starter with some crusty bread. You can sprinkle almost any fresh herb, finely chopped, that you have in your pantry or garden to garnish it, and it will go great with the soup. Chives work especially well. You can also steam some asparagus, broccoli, spinach, kale, or any leafy vegetable and top it over the soup. Just one of the low calorie recipes, watercress is added to the soup to give it an earthy flavor and subtly bitter bite.

 

Use an immersion blender to puree the soup so you don’t have to transfer the soup from one place to another, and simply blend it right in the pot. If you don’t have an immersion blender, however, you can use a food processor or a regular blender. If so, blend two cups full of soup at a time or fill the blender with the soup only half full. Since the soup is steaming hot, you need extra care when blending it. Make sure that the lid is on tight or it could make a mess and be potentially dangerous.If you want the soup to be really fine, pass it through a sieve to eliminate all lumpy parts. Use the back of a spoon to press it through the sieve. Potato leek soup is best served hot but some enjoy it cold. Called Vichyssoise, cold pureed potato leek soup is an American dish made by French chef Louis Diat for the Ritz Carlton Hotel in New York City sometime in the 1900s. Cold potato leek soup is extra-delicious savored with some crackers. Use Yukon Gold or Russet potatoes for a flavorful soup.

Difficulty Level

Easy

Ingredients

6 cups chopped leeks (white sections only)

1 cup diced celery

4 cups peeled and cubed potato

1 teaspoon olive oil

6 cups water

1/3 cup uncooked basmati rice

¼ teaspoon pepper (freshly ground)

½ teaspoon sea salt

Wine vinegar

½ cup watercress

Preparation Instructions

Place a large pot over medium heat and pour the oil in it. Once heated, add the leeks, celery, and potatoes. Sauté for about 6 minutes.

Add the water, rice, pepper, and salt. Bring to a boil.

Reduce the heat and simmer until the rice is thoroughly cooked and the potatoes are soft, about 15 minutes.

Using an immersion blender, puree the soup. Add a splash of vinegar and the watercress. Simmer for 5 minutes then serve.