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Potato Leek Soup

The beautiful colors in this soup remind me of spring! It is low fat and if you watch the salt, low sodium. I hope you enjoy it as much as my family does."


3 or 3 TBSP vegetable oil
1 thinly sliced leek
1/2 onion, chopped fine
1/2 c sliced carrots
2 potatoes, small diced
4-6 cups low sodium chicken broth
Parmesan cheese


Heat oil in large pan, Saute leeks, onion and carrots until tender.
Add potatoes and broth. Simmer until all veggies are tender.
Remove 1/3 of the soup to a large bowl or sauce pan. Using hand blender puree and return to the soup. Season with salt, pepper,(to taste) and 3 Tbsp Parmesan cheese.
Serve with additional cheese

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Nutritional Information
Per Serving

no nutrition information available

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