This creamy and comforting soup is a healthier twist on a classic favorite, perfect for cozy nights. With simple ingredients and a light touch, it’s easy to enjoy without feeling too heavy.
Start by heating the olive oil in a large pot over medium-low heat, then add the leeks. Cook them gently until they’re nice and soft, which should take about 15 minutes. If the pot looks dry, feel free to add a little more oil. Once the leeks are softened, sprinkle the flour over them and mash it in with a wooden spoon. Turn the heat down to low and let it cook for a couple of minutes.
Next, slowly pour in the water a little at a time, stirring constantly to help the mixture thicken and avoid lumps. Once all the water is in, add the bouillon cubes, sugar, chili-garlic sauce, and pepper. Turn the heat up to medium and keep stirring now and then until the soup comes to a boil.
Throw in the potatoes, then lower the heat so the soup simmers gently. Let it cook until the potatoes are tender, anywhere from 45 minutes to an hour. Give it a good stir every 10 minutes or so, scraping the bottom to keep things from sticking.
When the potatoes are soft, use an immersion blender to puree the soup until it’s mostly smooth but still has a few lumps here and there for texture. Finally, stir in the milk to loosen it up a bit and warm it through before serving.
- Use fresh leeks and clean them well to avoid grit in the soup.
- Cook the potatoes until they are very soft to make blending easier.
- If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
This soup is creamy and comforting without being heavy. It uses simple ingredients to create a rich flavor while keeping calories low. It’s perfect for a light lunch or a healthy dinner.
Serve this soup warm with a sprinkle of fresh herbs like chives or parsley. A slice of crusty bread or a light green salad pairs nicely and adds some texture to the meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
