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!

Prep Time
10 min
Cook Time
20 min
30 min


  • 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


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g