Recipe by Original Lee
"A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving."
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chopped leeks (white and light green parts only)
Yukon Gold potatoes, thinly sliced
sea salt, or to taste
freshly ground black pepper, or to taste
1% milk, or to taste
hot sauce (such as Goya® Salsa Picante), or to taste
Such a simple recipe, but as written, this is 3 stars. It turned out a little bland (bc of mostly using water as a base) and it had way too much pepper in it for the four of us who tasted it - and I only used half the amount stated in the recipe! I highly recommend you start out with 1/2 tsp of pepper and go from there. To help with the blandness, I ended up adding in about 2 tsp of chicken base (Better than Bouillon) which helped tremendously. I also added in more milk. I can't say I could even taste the hot sauce, but I didn't bother adding more. I love that this is low fat and low calorie. I will definitely make it again, but with my changes. Thank you Original Lee for the recipe!
I skipped the hot sauce and milk but added 3 tbl of unsalted butter. Delicious and toddler friendly! I love my immersion blender! You could get the same effect with a regular blender but I tried the soup before and after blending and it was much better after.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 3
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