Just what the doctor ordered: potato-leek soup


So, I’ve been sick since New Years Day though I finally seem to be on the mend. The problem is that when I’m sick, we tend to eat horribly and rely on takeout a lot. This probably isn’t helpful to the recovery process as takeout isn’t exactly the most nutritious food out there

So I mustered up some strength and tore apart the fridge, taking my cutting board and veggies into the living room to chop and prepare while sitting down as much as I could. (Standing for long periods of time just won’t do when you are lightheaded.)

Luckily, there were lots of veggies to choose from including leeks, which is something new to this household. I’ve wanted to try them out for a while and just thought to pick them up with the last grocery run. And when you’re ill, what’s the first thing you generally want to eat other than toast or crackers? Soup!

Now, I haven’t had any stomach problems with this illness, so I didn’t need it to be broth-based, so here’s what I did…


  • 8 slices low sodium turkey bacon, diced small
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter or margarine
  • 3 large leeks, white and light green parts only, quartered and sliced (washed well)
  • 2 lbs mini red potatoes, washed and quartered (skin left on — where the nutrition is!)
  • 3 stalks celery, diced
  • 1 very large carrot, diced (about a cup)
  • 3 tsp minced garlic
  • 1 Tbsp dried rosemary, crushed in a mortar and pestle
  • 1 tsp dried thyme
  • 2 Tbsp Mrs Dash Table Blend
  • 2 tsp mild curry powder
  • 1 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/2 cup alcohol (white wine, whiskey, etc.) or chicken broth
  • 4 cups low sodium chicken broth
  • 1 pot Knorr’s homestyle low sodium chicken stock
  • 3 cups water
  • 1/2 tsp Worcestershire sauce
  • 1 cup skim milk
  • 1/4 cup light parmesan cheese


  1. In a large soup pot over a low-medium heat, cook the turkey bacon in butter and margarine.
  2. Remove bacon from pot and place on a paper towel-lined plate.
  3. Saute the carrots and celery for a few minutes before adding the leeks.
  4. Add all the seasonings and stir well. Allow the leeks to cook down a bit (they will wilt a bit like spinach), then deglaze with the alcohol or chicken broth.
  5. Add in 1/3 of the bacon, the chicken broth, the chicken stock, water and Worcestershire sauce.
  6. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  7. Remove from heat.
  8. In batches that only fill your blender halfway, blend up the soup until you get the desired consistency (I like mine with a bit of texture).
  9. Return to pot and stir in milk and parmesan cheese over a low heat, as well as 1/3 of the bacon.
  10. Serve topped with some of the reserved 1/3 of the bacon, some shredded cheese of your choosing (I used Monterey Jack), and chopped green onion.

Makes: about 12 servings

Nutritional value per serving: 127 calories, 15.7g carbs, 6.1g fat, 4.4g protein, 359.3mg sodium, 2.7g sugars

One thought on “Just what the doctor ordered: potato-leek soup

  1. Pingback: Comfort food (not soup!): leek and turkey bacon bow-ties | cyberpantry

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