I know, I know. I’ve been on a major soup kick. But it’s really flipping cold here in Mississippi (I’m not sure it’s topped 30 this week as a high and lows have been in the teens), and cold makes me want soup. In an effort to make a meatless meal my husband would actually eat, I decided to make a variation of my original Potato Leek Soup. The original is tasty and light, but I wanted something with more of a creamy texture. Adding half a block of cream cheese certainly did the trick! Hubby declared this one a winner, and at 358 calories and 10.6 grams of fat per serving, I have to concur! I’ll have to pass this on to Deb for Souper Sundays at Kahakai Kitchen!
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 3 Tbsp Smart Balance buttery spread
- 2 cups chicken broth + 2 cups water
- 2 lbs red potatoes, diced into 1/2 inch pieces
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- Tabasco sauce
- Salt & Pepper
- 4 oz. 1/3 less fat cream cheese
- Melt the buttery spread over medium heat in a large saucepan.
- Add the leeks, salt, and pepper and cook, covered, over low heat for about 10 minutes.
- Be sure to check them often, as you absolutely don’t want to burn or caramelize them–it’ll make them bitter.
- Add the broth and potatoes.
- Bring to a simmer and cook for about 20 minutes.
- Remove from heat and add the cream cheese, hot sauce (to taste), salt, freshly ground pepper, thyme, and parsley.
- Stir until the cream cheese starts to get all melty.
- Using an immersion blender pulse until the biggest chunks of potatoes are pulverized. If you don’t have an immersion blender, take about half the soup and ladle it into a blender or food processor (careful, it’s hot!) and blend until smooth, then add back to the pot.
- The end result is velvety smooth and lovely.