Leek & Potato Soup | Cook For Your Life

Leek & Potato Soup

5
Rated 5 out of 5
5 out of 5 stars (based on 28 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Leek & Potato Soup is a great winter soup for a cold day. Better yet, it’s fast to put together. It can be ready in 30 minutes. The dark leek greens give the...


Ingredients

  • 2 large leeks
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon fresh savory or thyme, chopped
  • 2 large baking potatoes skins on, scrubbed, and cut into a ½-inch dice
  • ⅓ cup plain whole-milk yogurt (Greek style is best)
  • 6 cups stock, vegetable or chicken
  • 1½ tablespoon Italian parsley, plus more for garnish, chopped
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

150 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

17 g

Sugar

6 g

Fiber

1 g

Protein

8 g

Sodium

359 mg

Directions

  1. Chop off the roots and the dark green part of the leeks. Discard the roots, and rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you''re done slicing, wash them very well! Drain, and set aside.
  2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don't let them brown.
  3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.
  4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
  5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.

Chef Tips

For a higher protein content, cut out the potatoes, and at step 5, along with the stock, add 2 (14-ounce) cans of white beans, drained. If using homemade beans, then add the liquid they were cooked in and cut back on the stock proportionately. The taste will be a little different from the potato-based soup, but it will still be delicious.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 5 out of 5
August 19, 2022
anonymous

No Title

Rated 5 out of 5
July 7, 2022
anonymous

No Title

Rated 5 out of 5
June 17, 2022
anonymous

Leave a Review

Your rating/review has successfully been submitted!

Please Login

In order to post your review, we ask that you please login or sign up!