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
This potato leek soup is a creamy, velvety, soul-warming bowl that you will love during colder months. There’s just something about warm pureed soup that is so soothing, fulfilling and tasty. Check out my healthier swaps for making the soup without any flour, cream or butter so it’s lower in calories and fat.
How to make potato leek soup
When I set out to recreate this recipe and make it lighter, 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.
To add a bit of spring into the soup, try serving it with watercress leaves on top. Its fresh and peppery taste compliments the mellow creamy healthy potato leek soup. And make sure to try my crouton recipe to add to the 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 tablespoons 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 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ½ 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, thyme, 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.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.
- Serve with fresh watercress and toast, if desired