Healthy Potato Leek SoupJump To Recipe
- Serves: 6 servings
This healthy potato leek soup is a simple classic recipe that's made with potatoes, leeks, garlic and vegetable broth. For healthy swaps, I use olive oil instead of butter, use sour cream instead of heavy cream and skip the flour. It makes a smooth, creamy and velvety soup that's nourishing for your body and soul!
- Author: Yumna Jawad
Healthy Potato Leek Soup
I never grew up having potato leek soup, which is such a classic American soup recipe. So the first time I tried it in my college dorm, I loved how simple and satisfying it was. I later learned that it was full of cream and flour so it wasn’t the best for my waistline (ihhhmmm Freshman 15), and I learned to tweak the ingredients to still get that college dorm potato leek soup vibes. Is that weird? The other thing I grew to love in college was cottage cheese. Ok that’s totally weird I know, but I guess there was a new “culinary” experience for me dining outside of my parent’s house.
When I set out to recreate this recipe and make it more healthy’ish, I knew I didn’t need the flour because the potatoes really do an awesome job of thickening this up without the need for flour, and I decided to skip the cream or milk and instead just use some sour cream. I also used olive oil instead of butter, and then blended up this healthy potato leek soup all up into a creamy, velvety, soul-warming bowl. There’s just something about warm pureed soup to end your day that is so soothing, fulfilling and tasty. Maybe that’s why I loved it so much back in college, because it truly felt like pureed comfort!
To add a bit of spring into the soup (after all, it is the first day of Spring today, even though the east coast is getting bombarded with like 15 inches of snow tomorrow!), I added fresh watercress on top. Its fresh and peppery taste compliments the mellow creamy healthy potato leek soup, and it just makes me think of happy spring thoughts while I sit in my sweater at home eating soup.
P.S. I’m such a fan of potatoes in soup as a substitute to flour and also to bulk it up. That’s what I did in my broccoli & cheese soup recipe too!
- 2 Tbsp olive oil
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 garlic cloves minced
- 2 pounds Yukon Gold potatoes peeled and chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 6 cups low sodium vegetable broth
- 2 bay leaves
- 1/2 cup sour cream
- Fresh watercress for serving
- Toast/crostini for serving
- Heat the oil in a large stockpot or dutch oven over medium heat.
- Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes salt and pepper, and cook for about 5 minutes.
- Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Blend until smooth, using an immersion blender.
- Add the sour cream and adjust salt and pepper to taste.
- Serve with watercress and toast, if desired