This Healthy Potato Leek soup is a simple classic recipe that's made with potatoes, leeks, garlic and vegetable broth - a smooth & creamy comforting 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? Haha!
How to make healthy potato leek soup
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.
Then I 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, 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.
For more vegetarian soups:
- Vegetarian Lemon Rice Soup
- Roasted Tomato Soup
- Mediterranean White Bean Soup
- Tomato Cabbage Soup
- Vegan Asparagus Soup
If you’ve tried this healthy-ish feel good Healthy Potato Leek Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Healthy Potato Leek Soup
- 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