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Leek Soup with Shoestring Potatoes

Leek  Soup with Shoestring Potatoes

Calories 265 (31% from fat)
Fat 9 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 6 mg.
Sodium 466 mg.
Carb. 34 gram
Fiber 2.6 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 11 gram


1/4 cup light butter
(We used Smart Balance Buttery Spread Light Flaxseed Oil.)

6 large leeks, white and pale green parts only, halved lengthwise, thinly-sliced crosswise

1 medium onion (2 cups), thinly sliced

5 garlic cloves (about 5 tsp.), minced

1 1/4 cups water

2 cups fat free milk, divided

2/3 cup fat free half & half, divided

1/2 cup fat free sour cream, divided

1 cup plain fat free Greek yogurt, divided

1/2 tsp. black pepper, ground, divided

1/2 tsp. salt, divided

1/3 cup coconut water

3/4 cup Shoestring Potatoes
(We used Pik-Nik Original Shoestring Potatoes)


1/4 cup chopped flatleaf parsley

This creamy soup tastes like mild onions and combines perfectly with the savory shoestring potatoes. Make this recipe in advance and freeze individual servings for a hot treat anytime.

1. Clean and cut the leeks into half moons. If you've never worked with leeks before, there's a great video below on how to do it.

2. Heat a large non-stick pan or pot over medium heat. Add the butter and let it melt, then stir in the leeks, onion and garlic. Cook while stirring frequently until the vegetables start to soften, 5-7 minutes.

3. Add the water and cook, stirring occasionally, for 25-30 minutes, until vegetables are very soft. Remove from heat and let them cool slightly.

4. While the leeks are cooking, divide the next six ingredients, milk thru salt into two bowls.

5. Pour the contents of one milk bowl and half the cooked leeks into a blender and puree until very smooth. Pour that into a mixing bowl. Repeat with remaining milk bowl and leeks.

6. Return the pureed soup back to the stove over medium heat. Stir in the coconut water and cook for another 5-7 minutes.

7. When finished cooking, divide into six 1.5 cup servings and top each one with 2 tablespoons of shoestring potatoes. Sprinkling the parsley over top is optional.

Yield: 6 Servings, 1.5 cups each

Leek  Soup with Shoestring Potatoes 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave the soup for approximately 2 to 3 minutes, keeping the container open a little to allow steam to escape. Stir when hot and enjoy.

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