So soup isn’t a traditional 4th of July meal, but it’s Seattle.  It was cold and rainy all day and I decided to take advantage of the weather and make a pot of soup.  This one is so easy it’s sinful!  I’m a vegetarian, so it’s reflected in the recipe below, but if you’re not, you can substitute chicken stock and even add 1-2 cups of cooked, shredded chicken when you add the milk.  Chopped ham would also be great.

I made my soup with organic ingredients. I love that my local Albertson’s carries so many organic items now, it’s made life a lot easier for me!  I don’t normally purchase vegetable stock, I prefer the Better Than Bouillon brand, but this Emeril’s Organic Vegetable broth caught my eye so I thought I’d give it a try. It’s delicious!  Not bitter at all as many vegetable stocks can be.  The stock in this soup keeps the calorie count down, but it’s still creamy by processing the vegetables.

I like chunks of potatoes in my cream soup so I reserve 1-2 cups of the cooked potatoes and return them to the soup after processing. This soup is so easy and versatile, you can’t really mess it up.  Add a bit of shredded cheese, leak, or parsley to garnish.  Serve with crusty bread and call it a meal!

Vegetarian Light and Easy Potato and Leek Soup

Light and Easy Vegetarian Potato and Leek Soup
No vegetarian in the family? Use chicken stock and add some shredded or cubed chicken.
Type: Soup
Yield: 4
Prep Time: 
Cooking Time: 
Total Time: 
  • 5 cups fat-free vegetable or chicken broth or stock
  • 6 medium red potatoes, peeled and cut into ½" cubes
  • 1 medium onion, chopped (I used onions from my freezer stash)
  • 2 leeks - bulb only (Cut into ½" slices)
  • 2 tsp oregano
  • 2 tsp salt
  • 1 cup 1% milk
  • Fresh parsley, grated cheese, or leak to garnish
  1. Wash and chop the vegetables. In a large saucepan combine all ingredients except milk. Bring to a boil, reduce to simmer. Cover. Simmer for approximately 20 minutes or until veggies are soft, stirring occasionally.
  2. Remove 1-2 cups of potatoes (if desired) being sure not to remove any leek (leeks are tough and not tasty unless blended). Put soup and vegetables into food processor, blender, or use hand blender (you may need to process in batches). Process until the vegetables are smooth. A hand blender works best as you can do it right in the pan.
  3. When the soup is completely processed, return it to the pot and add the milk and reserved potatoes.
  4. Stir until blended and heat until warm.
  5. Garnish as desired and serve warm.


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