I LOVE SOUP. Soupy soup soup. Creamy, comforting, keeping me warm while I’m wrapped up in a blanket, Netflix binging on Friends, soup. Seriously. I. can’t. stop. Hearing a laugh track on a sitcom sounded weird during the first 7 episodes. And, now I’m used to it again after 7 more. Chandler, I just can’t get enough of you. And those outfits, Rachel?! Pretty sure I tried to imitate most of them back in the day. Thank you Netflix for distracting me from packing up boxes. Like I needed another excuse to procrastinate.
Let’s talk about more issues I have. Like, trying to be healthy. Yup, it only took one post for me to deter from my ‘I’m-going-to-be-better-in-the-new-year’ phase. Day 1 of the new year and I already overate big time and may or may not have consumed a gigantic bowl of ice cream. See why I dislike resolutions? I blame my genes. Apart from my DAD OWNING A PRODUCE STORE, I can’t recall many veggies on my plate as a kiddo. I fought those suckers bad. Gave them to my BFF under the table (that would be my amazing german shepherd that I still miss to this day, sorry Cass). I’d run to the bathroom and flush them if mom stepped away from the room. (Don’t try it. The broccoli wouldn’t always make it down). Dad would microwave brussels sprouts and I would be gagging profusely at the smell. I hated them. Hate. hate. hate.
Mom, on the other hand, was the cool eater. Chocolate cake for breakfast – WIN. Costco (Price Club at that time) sized Reese’s box on the top of the fridge at all times – YESSSSS. Candy dishes throughout the house – SCORE. Her only healthy rule was no soda in the house. I could deal with that as long as I had my mandatory bag of Mint Milanos and tub of Mint Chocolate Chip Ice Cream in the freezer at.all.times. Like, when there was none my amazing Opa (Grandpa) would run to the store asap to get it for me. Spoiled much? I know. Only child here, mmmkay? Oh, Opa how I miss you.
As an adult, I blame my genetics and nonstop childhood sweet eating on my innate hatred for anything healthy. Reduced fat – NONE FOR ME. No sugar added = ZERO FLAVOR. I see the word healthy, vegetarian, skinny, any of it and gawk. I literally just asked my Mama her thoughts on healthy food and she may or may not have referenced a certain fallen angel who lives below the depths of the earth. See? I. blame. her. (Love ya, Ma) All that to say, when I was introduced to the amazing blog, Skinnytaste I didn’t think I would end up liking, let alone MAKING anything from the site. Welp, I was wrong. I’m not sure how she does it but Gina makes healthy food taste good. Honestly. Cross my heart. I promise it’s yummy! Trust me, I wouldn’t be eating or continuing to stalk the site if I didn’t love everything I’ve tried. This Skinny Potato Leek soup does not disappoint. There’s no heavy cream and only one tablespoon of butter in the whole darn thing but you would never know it. It’s still super rich, creamy and delectable. Just missing all the fat and calories. And THAT is how I do healthy.
One more love of this soup – it freezes great! A few tips before you begin… Ever seen a leek? They look like a gigantic green onion. See?
You can find them in the refrigerated produce section. They are super dirty so lemme give you my tip on how to clean them. I cut them lengthwise, then slice. Stop at the dark green part – you don’t want that.
Then put the slices into a bowl full of cold water. Shake them around with your hand to loosen the dirt. Let them sit for a few minutes and all the dirt will fall to the bottom. Carefully take them out and rinse again if necessary. All clean!
Chop up the rest of your veggies, add all ingredients to your pot and let it simmer away. I dice my potatoes into pretty small cubes so they cook quickly. After 20 minutes I’m ready to blend. I prefer to use an immersion blender here – less messy and just plain easier. But, you can use your blender if that’s all you’ve got. Just be careful while blending hot liquid! After blending, add milk, salt and pepper. The hubs and I always top ours with a little hot sauce too =) Then, grab your fresh, hot loaf of french bread out of the oven to enjoy with your soup! Oh, wait. That’s next post… Enjoy!
- 4 leeks, dark green stems removed
- ½ large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes
- 1 tbsp flour
- 1 tbsp butter
- 4 cups chicken stock (or vegetable broth for vegetarians)
- ½ cup 2% milk
- salt and fresh pepper
- Wash leeks very carefully to remove all grit. I cut them lengthwise, then slice them, put them in a bowl of cold water, swish around and let the dirt fall to the bottom.
- In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately or cool and freeze to enjoy later.