Lowfat Chilled Potato Leek Soup

Soup is one of my favorite things and one of the only things I don’t like about summer is that I don’t eat soup several times a week.  There are a bunch of good summer soups, but many of them miss that comfort food quality that I find in hearty winter soups and stews.  I started making this to help fill my summer soup void.  It is hearty, delicious and perfect for a summer supper.

Here is what you need:

1.5 lbs potatoes (I prefer yukon gold)

4-5 green onions

3 cups chicken stock

1 tbsp. butter

1/2 c. light sour cream

1 tsp salt

1/2 tsp white pepper

Here is what you do:

For the leeks you will only use the white part. Cut off the green leaves and discard.  Then quarter the leeks and rinse well. They can be very gritty.  Next cut the green onions into 3 inch pieces. Add the leeks, green onion, salt, pepper and 1.5 cups of stock to the pot and bring to a boil.  Once it comes to a boil reduce to a simmer. While the soup of coming to a boil, peel and dice the potatoes.  You want the potatoes to be in about 1 inch pieces. Add the potatoes plus the rest of the chicken stock to the leeks and green onions and simmer until the potatoes are fork tender (about 15-20 minutes).

Leeks and green onions in the pot

Add the potatoes to the leeks and green onions

Once tender remove the pot from the heat.  Add 1 tbsp. of butter and allow the mixture to cool for about 20 minutes. Next add the sour cream to the soup and stir to combine.  Finally puree the soup in the blender until it is silky smooth.  You may have to do this in two batches. Chill soup in the refridgerator for several hours or until it is very cold.  Serve ice cold and garish with a few chives or green onions.  This is one of my favorite summer soups and unlike many potato leek soups, you can feel good about eating this one because it is healthy and delicious.


One of my favorite variations to this soup is adding roasted garlic to the soup before it goes into the blender.  I usually add 2 or 3 roasted garlic cloves when I make it this way.  Using roasted garlic is important because fresh garlic is too strong and takes over the flavor of the soup.

Have you ever made potato leek soup?  What is your favorite cold soup? I would love to hear from you!


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