WeightWatchers Creamy Potato-Leek Soup Recipe

Weight Watchers Potato-Leek Soup Recipe

I love to eat this potato leek soup all year long, but especially on cold winter days. It has such a nice creamy texture thanks to the milk and Philadelphia cream cheese. Serving suggestion: top with crumbled bacon slices and serve with saltine crackers.


Weight Watchers Potato-Leek Soup Recipe
 
Prep time
Cook time
Total time
 
I love to eat this potato leek soup all year long, but especially on cold winter days. It has such a nice creamy texture thanks to the milk and cream cheese. Serving suggestion: top with crumbled bacon slices and serve with saltine crackers.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 lb. baking potatoes (about 4), peeled, cubed
  • 4 large leeks (1-1/2 lb.), cut into ¼-inch thick slices
  • 2 Tbsp. olive oil
  • 1-1/4 qt. (5 cups) water
  • ½ cup milk
  • 1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed
  • ¼ cup chopped fresh chives
  • 1 tsp. salt
  • ½ tsp. black pepper
Instructions
  1. Heat the olive oil in a Dutch oven on medium heat.
  2. Add the leeks and cook for about 5 minutes (until tender), stirring occasionally.
  3. Add the water, potatoes, salt and pepper; cover. Bring to a boil and simmer on medium-low heat for about 15-20 minutes (until the potatoes are tender). Let cool for 10 minutes.
  4. Using your blender, blend the leek mixture, in batches, until smooth. Return to the pan.
  5. Add the cream cheese, a few cubes at a time. Cook on medium heat, stirring constantly, until the cream cheese has completely melted and the mixture is well blended.
  6. Add the milk and cook for about 2-3 minutes (until heated through), stirring occasionally. Top with chopped chives and bacon bits (optional, not included in the recipe).
Nutrition Information
Serving size: 1 cup Calories: 270 Fat: 13 g Saturated fat: 6 g Carbohydrates: 34 g Sugar: 7 g Sodium: 670 mg Protein: 5 g Cholesterol: 40 mg

WW Smart Points: 10
WW Points Plus: 8
WW Old Points: 6

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