French · Lunch
Cold Leek and Potato Soup (Low-Calorie)
A chilled French vichyssoise made with leeks, potatoes and low-fat milk instead of cream, pureed smooth and finished with chives. Butter is minimized and stock provides the body, preserving classic leek-potato flavour while reducing calories, fat and richness.
$2
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
215Calories
6.1gProtein
6.5gFat
33.8gCarbs
8.2gSugar
4.3gFiber
730mgSodium
16mgChol
3.9gSat Fat
870mgPotassium
95mgCalcium
1.6mgIron
0.2mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Peel and dice the potato into 1.5cm cubes. Thinly slice the leek and onion. Finely chop the chives.
2
Sweat
Melt butter in a small saucepan over medium-low heat. Add leek and onion, stirring often for 5 minutes until softened and translucent.
3
Simmer
Add potato and vegetable stock, bring to a boil over high heat, then reduce to medium-low and simmer 18-20 minutes until potato is soft.
4
Blitz
Pour soup and reduced-fat milk into a blender. Blitz on high for 1-2 minutes until completely smooth. Season with salt and pepper.
5
Chill
Transfer soup to a container and refrigerate uncovered until cooled, then covered, for at least 3 hours until cold.
6
Plate
Ladle chilled soup into a bowl and scatter chopped chives over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g potato
- 22 medium leek, white and light green part only (about 100g)
- 11 small onion
- 480ml480ml vegetable stock, low sodium
- 160ml160ml reduced-fat milk
- 10g10g butter
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
