Leek, Potato & Cheddar Soup - Clean Eating Magazine

Leek, Potato & Cheddar Soup

All it takes are eight simple ingredients to make a cleaned-up classic that'll warm your bones – and you won't believe it's clean!
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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 tsp olive oil
  • 3 large leeks, white and light green parts only, rinsed and finely sliced into semicircles
  • Pinch each sea salt and fresh ground black pepper
  • 3 Yukon gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • 2 cups low-fat milk
  • Pinch ground nutmeg
  • 1/2 cup grated low-fat sharp cheddar cheese

Preparation

  1. In a large saucepan, heat oil on medium-high. Add leeks, salt and pepper and cook, stirring frequently, until very soft, about 5 minutes. add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes soften, 8 to 10 minutes. Add milk and nutmeg, stir and cook until heated through, about 3 minutes.
  2. Using a ladle or large spoon, carefully remove 2 cups soup and transfer to an upright blender; purée until smooth, about 2 minutes. Return purée to saucepan, add cheese and stir just until cheese melts. Ladle into serving bowls, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 202
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 6 mg
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 176 mg
  • Sugar Content: 7 g