Low-Calorie Mushroom Potato Leek Soup | dietplan-101.com

This healthy, low-calorie mushroom potato leek soup recipe is delightfully warming, smooth, and creamy. It’s a satisfying way to build your meal plan around vegetables and use up those mushrooms left over in your crisper.

This recipe serves 6 with each serving of about 130 calories.


  • 1 tbsp + 1 1/2 tbsps olive oil
  • 8 oz (226 g) sliced fresh mushrooms
  • 1 leek (chopped)
  • 1 large carrot (sliced)
  • 3 cups (710 ml) fat-free chicken broth
  • 1 tsp dried dill weed
  • 1 small bay leaf
  • 1 lb (453 g) potatoes (diced)
  • salt & ground black pepper (to taste)


  1. Preheat 1 tablespoon olive oil in a skillet over medium heat.
  2. Sauté sliced mushrooms for a few minutes until lightly browned. Set aside.
  3. Preheat the remaining olive oil in a saucepan over medium heat.
  4. Sauté leek and carrot for a few minutes, then add chicken broth, dried dill, and bay leaf.
  5. Bring to a boil, then add diced potatoes.
  6. Reduce heat to low, cover, and simmer until the potatoes are tender about 20 minutes.
  7. Discard bay leaf, add in sautéed mushrooms, and season to taste with salt and black pepper.
  8. Serve the soup in a bowl and garnish it with fresh dill.