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Potato-Leek Soup

Potato-Leek Soup Using creamy cottage cheese in this traditional soup raises the protein level and decreases calories. There is a nice tangy flavor in this light soup.

Serves 6-8.


  • 1/4 c butter
  • 1 lb leeks
  • 1 lb Sierra/Yukon Gold potatoes
  • 2 cloves garlic
  • 2 bay leaves
  • 10 c water (divided use)
  • 1 tsp Osem Chicken Style Consomme powder
  • 2 tsp sea salt
  • 2 Tbsp grated Parmesan cheese
  • 1 lb small curd cottage cheese


  1. Remove one or two outer leaves of leaks. Cut leeks in half lengthwise, then peel them. Rinse and clean; cut into thin slivers.
  2. Heat large soup pot on medium heat, melting butter and letting it slightly brown.
  3. Add leeks, cooking until wilted and stirring often (10-20 minutes).
  4. While leeks cook, peel and cut potatoes into 1/4 inch cubes and mince garlic.
  5. When leeks are done, add garlic and bay leaves, cooking an additional 1-2 minutes.
  6. Add 8 cups of the water, consomme powder, and salt. Cover pot and bring soup to a boil.
  7. Reduce to a simmer and add potatoes. Simmer for 20 min.
  8. While soup cooks, place remaining 2 cups of water, cottage cheese, and Parmesan cheese in a blender and puree them.
  9. After the 20 minutes, remove bay leaf and add cheese mixture heating for around 10 minutes. Use an immersion blender to puree the soup. Add more salt to taste and serve.

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