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Super Easy Potato Leek Soup

Cauliflower, Carrot and Bacon Too!

· Our Stories,Supper Stories

Ever since I started Weight Watchers, I've had a hard time providing you all with recipes.

This is partially because I feel like WW recipes simply aren't as delicious, but also because I know from personal experience that weight conversation can be very triggering to some.

That said, it's my current reality. I'm fully committed somehow, despite my hatred for diet culture. I know it doesn't make sense. I guess sometimes things in life just don't make sense. Ultimately, I guess I just continue doing what I've always done; I'll share my kitchen.

I made this soup in honor of the fact that I could eat it on my porch, next to some pretty adorable pumpkins.

I ate it with a crispness in the air and the sound of Spanish Canciones blowing in the breeze. It is finally fall, and the entire neighborhood is celebrating.

I also ate it knowing I was able to fully enjoy it with enough room for my favorite cheese on earth, because the soup is very points friendly and WW doesn't demonize cheese. LOL!

Let's get cooking.

Potato Leek Soup


1 leek, finely sliced, tops & bottom removed

2 carrots, sliced thin

1 tsp olive oil

4 cups chicken broth (low sodium fat free would be the most point accurate but use what you like.)

3 cups water, divided

1 10 oz. bag cauliflower rice (or about 1.5 cups finely chopped fresh)

20 oz. frozen hashbrowns (yeah I weighed them, but you it was about 5 cups. You can use the same amount of fresh potatoes if you prefer. I'd bake em' if you use fresh potatoes because the flavor is better. Also bonus for not having to peel either one.)

1 cup fat free half n half (or full fat if you prefer and aren't counting points)

1/2 cup fat free milk (see above. do what you prefer, lol)

1 single serve cup of chobani plan FF greek yogurt

salt, pepper and garlic powder to taste

crispy bacon, shredded cheese and crushed red pepper for garnish (optional)


In large saucepan, saute leeks and carrots with a sprinkle of salt in the olive oil. Once they start to brown around the edges, add about a cup of water and cover until carrots are starting to become tender, about 10 minutes. If you're not counting points, a couple TBSP of Tillamook butter would be amazing at this point. ;)

Throw the leeks and carrots in a blender and puree.

Return the puree to to the pot and add the cauliflower and potatoes of your choosing. Add chicken broth and water. Season with salt, pepper and garlic powder. Add the lid and simmer for 30 minutes over low heat. Check on the pot periodically to be sure you don't need to add more liquid. :)

Once everything in the pot is nice and soft, add milk and half n half. Heat five more minutes to bring everything to temp. Add yogurt, check for seasoning needs and serve topped with bacon, cheese and crushed red pepper if desired. :)

WW Points:


Soup: 5 points per 1.5 cups

Bacon: 1 point per slice (I use turkey)

Cheese: 4 points (1 oz of Tillamook extra sharp cheddar. You could use FF mozz for zero points but I'm never gonna say no to Tillamook! LOL!)

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