RecipePotato Leek Soup
- Calories: 50
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 1 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 100 mg
While we can debate how to pronounce “potato,” there is no need for deliberation on the taste of this soup: it’s SOUPerb. Smooth, smoky and savory, this Potato Leek Soup hits the spot. The earthy flavors and nourishing ingredients will make you feel grounded and satisfied. The aromatic leeks offer immune-supporting vitamin C and a whole host of antioxidants as well as a sweet oniony flavor. Hearty potatoes add creaminess to the soup and a large dose of heart-healthy potassium to the pot. And while you’ll slurp up this soup in minutes, the nutritional benefits will be long lasting.
- Prep time
- Total Time
- • 4 large leeks, white and light green parts, sliced into ½-inch rings, washed well and drained
- • 2 large Russet potatoes, peeled and diced
- • 2 tablespoon olive oil
- • 6 cups vegetable or chicken broth, reduced-sodium
- • ½ teaspoon dry thyme
- • ½ teaspoon Kosher salt
- • A few slices of turkey bacon, cooked and diced (optional)
Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes.
Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes. Then, place in a blender and purée till smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add ½-1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).
Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.
Nutrition provided for 1 cup; adjust math accordingly for larger portions.
Try this Non-Dairy Cream of Mushroom Soup.
