Healthy Leek Potato Soup Recipe

Hey fellow foodies! I just whipped up this cozy leek and potato soup, and let me tell you, the creamy vibes from the almond milk are a total game changer! 🥔🥣 Perfect for a chilly evening, this soup is like a warm hug in a bowl, with those dreamy leeks and that subtle thyme action. 🍃✨

I enjoy making warm, inviting meals like my Healthy Potato Leek Soup. It features leeks and potatoes that simmer away in a low-sodium vegetable broth, so full of flavor you wouldn’t know it was low-sodium unless you looked at the ingredient list.

A few seasonings and a touch of creamy almond milk makes this soup pretty unbeatable—it’s nourishing, hearty, and perfect for rainy Pacific Northwest nights!

Healthy Leek Potato Soup Recipe Ingredients

• Olive Oil: Provides healthy fats; boosts heart health; blends flavors.
• Leeks: Rich in vitamins A and C; supports immune function; adds mild onion flavor.
• Garlic: Contains allicin; offers antioxidant benefits; enhances savory taste.
• Potatoes: High in carbohydrates; good source of potassium; adds creaminess.
• Vegetable Broth: Low-calorie base; supplies vitamins; builds foundational taste.
• Almond Milk: Low in calories; lactose-free; adds creaminess without dairy.
• Parsley: High in vitamin K; freshens dish; brightens flavor with garnish.

Healthy Leek Potato Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 3 large leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup unsweetened almond milk (or preferred plant-based milk)
• 2 tablespoons fresh parsley, chopped, for garnish

How to Make this Healthy Leek Potato Soup Recipe

1. In a big saucepan, warm the olive oil over medium heat.

2. Include the leeks that have been sliced and sauté them for 5-7 minutes, until they are soft and tender, stirring them around to ensure even cooking.

3. Include the cooked item. Add the minced garlic and cook for 1 additional minute.

4. Add the vegetable broth, water, and diced potatoes to the mixture. Bring to a boil.

5. Lower the temperature to maintain a gentle simmer. Add the salt, pepper, and thyme. Cover and cook for another 15 to 20 minutes, or until the potatoes yield easily to a fork.

6. Take the pot off of the heat. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can use a regular blender; just be sure to blend it in batches and to use caution when transferring the soup to the blender.

7. If using a blender, return the soup to the pot and stir in the almond milk until thoroughly mixed.

8. Return the pot to low heat and warm the soup through for about 5 minutes, taking care not to let it boil.

9. Season to taste with salt and pepper, adding more if necessary.

10. Serve hot, garnished with fresh chopped parsley.

Healthy Leek Potato Soup Recipe Equipment Needed

1. Large saucepan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Immersion blender or regular blender
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use chicken broth instead of vegetable broth?A: It is possible to use chicken broth for a more intense flavor, but that would make it non-vegetarian.
• Q: How can I make this soup thicker?A: The quantity of water or almond milk can be decreased, or a greater amount of the soup can be blended to achieve a smoother, thicker consistency.
• Q: Can I freeze this soup?A: Yes, you can freeze this soup, in an airtight container, for up to 3 months. Thaw it in the refrigerator before reheating.
• Q: What can I use instead of almond milk?A: Any plant milk will work here, including soy, oat, or coconut milk, or even cow’s milk if you’re not avoiding animal products.
• Q: How should I clean the leeks?A: First, slice the leeks. Then, rinse them in a bowl of water so that any dirt will settle to the bottom.
• Q: Is there a way to add more protein to this soup?A: You can add lentils or chickpeas that have been cooked for a protein boost while still keeping it vegetarian.
• Q: What potatoes work best for this recipe?Yukon Golds or Russets work well because of their creamy texture, but any potato that you like can be used.

Healthy Leek Potato Soup Recipe Substitutions and Variations

Olive oil: Use avocado oil or coconut oil for a different flavor profile.
Leeks: If you can’t get hold of any leeks, try substituting onions or shallots.
Potatoes: Swap out for sweet potatoes or cauliflower for a carb-conscious alternative.
Vegetable broth: If you’re not limited to vegetarian options, you can substitute chicken broth for vegetable broth.
Oat milk or coconut milk are good substitutes for almond milk, depending on your taste.

Pro Tips

1. Leek Preparation After slicing the leeks, wash them thoroughly in a bowl of cold water. Leeks can often have dirt trapped between their layers, and soaking them in water will help remove any grit before cooking.

2. Flavor Boost Roast the diced potatoes before adding them to the soup for a deeper flavor. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes until lightly golden.

3. Herb Infusion If you have fresh thyme available, use it instead of dried thyme for a more vibrant flavor. Tie the sprigs together and let them simmer in the soup, removing them before blending.

4. Creaminess Option For an extra creamy soup, add a small peeled and diced parsnip with the potatoes. This will enhance the texture without altering the natural flavors too much.

5. Serving Suggestion For added crunch, serve the soup with homemade croutons. Simply cube day-old bread, toss with a little olive oil and seasonings, and bake until crisp. This adds a delightful texture contrast to the smooth soup.