Skinny Potato Leek Soup
  • 5 medium potatoes, peeled and diced
  • 2 leeks, cleaned and sliced
  • 1.5 cups of milk
  • 2.5 cups of water
  • 2 TBSP chicken soup base
  • 1 TBSP olive oil
  • salt
  • pepper
  1. Peel and dice the potatoes.
  2. Boil the potatoes while preparing leeks for faster cook time.
  3. Using a dutch oven, pour olive oil in the bottom of the pan.
  4. Add the leeks, a dash of salt and pepper.
  5. Saute the leeks on medium heat.
  6. When the leeks are done, about 3-5 minutes, add the milk, water, and chicken soup base.
  7. Get your boiled potatoes and drain them.
  8. Add your potatoes to the dutch oven.
  9. The liquids should completely cover your vegetables. If it does not, add more water.
  10. Reduce heat and cook until potatoes are completely done and flavors have blended.
  11. Feel free to add more salt and pepper or parsley to taste.
Recipe by YUM Eating at