Healthy Creamy Potato Leek Soup Recipe

Healthy Creamy Potato Leek Soup Recipe

This healthy creamy potato leek soup recipe is delicious and packed with heartwarming flavors making it just right for the winter! If you haven’t had leek potato soup before, you are in for a real treat. Although low in calories, it’s still as filling as full-fat versions.

You won’t need a ton of ingredients for this soup and you can have it ready to serve in just under an hour. Unlike my healthy creamy potato bacon soup, this recipe does not require cream or cheese but yet its creamy enough to melt in your mouth. Try these delicious ham potato soup, chicken potato, and turkey potato soup!

Healthy Creamy Potato Leek Soup Recipe

Healthy Creamy Potato Leek Soup Recipe

Most leek potato soup is made without adding chicken but I add shredded chicken breast to mine as a protein source. It makes the soup so much more filling, however, if it’s a starter meal and you’re serving other meals with protein, don’t add the chicken breast.

Ingredients for 6 servings | Prep & cook time: 45 minutes

  • 2 pounds of russet potatoes (peeled & diced)
  • 1 cup of cooked chicken breast (shredded)
  • 4 large leeks (rinsed and thinly slice the white parts only)
  • 4 cups of chicken broth or stock (low-sodium)
  • 2 garlic cloves (minced)
  • 2 tablespoons of unsalted light butter
  • 1/2 teaspoon of dried thyme
  • dash of black pepper
  • dash of salt to taste (optional)
  • 1 cup of water
  • Toppings: Leek | coconut milk | sour cream | coriander | parsley | 

How To Make This Potato Leek Soup

In a large soup pot, melt the butter on medium-high heat and saute the leeks until they are soft for at least 6 minutes. Make sure not to burn the leek or else it’s gonna make your soup taste bitter.

Add in the garlic and stir with the leek for about a minute and pour in the chicken broth, potatoes, water, and thyme. Leave it uncovered increase the heat to high and let the soup come to a boil. 

As soon as the soup starts to boil, lower the heat and cover it but not completely, you don’t want it to overflow. Let it simmer for 20 minutes or until the potatoes are soft.

Next, blend the soup to get rid of all the chunks, you should be left with a creamy consistency. Add in the chicken breast, salt, and black pepper, and let it simmer for an extra 5 minutes.

If the soup is too thick, add a little bit of boiled water. Garnish with leek, coriander, or parsley and you’re done! Serve while it is still hot with some garlic or sourdough bread. Try my healthy creamy beef potato soup, it’s worth it!

Potato Leek Soup Nutrition Facts

Each serving of this potato leek soup contains |121 calories | 4.5g or 6% total fat | 2.5g or 12% saturated fat |21mg or 7% cholesterol | 232mg or 10% sodium | 14.3g or 5% total carbs | 1.9g or 7% dietary fiber | 2.9g total sugars | 5.2 g protein | 47mg or 4% calcium | 2mg or 9% iron | 313mg or 7% potassium | these facts are based on a 2000-calorie diet.

Substitutions & Variations

If you don’t have leek, you can use shallots, scallions, or onions in this soup although the leek gives the soup a somewhat milder taste, it’ll still taste good.

You can also use coconut milk instead of water for a more creamy taste. I sometimes add a bit of light mozzarella cheese but that is optional.

It’s also a good idea to experiment with beef chunks cause they taste amazing with this soup. Finally, leek potato soup goes well with other vegetables like cabbage, broccoli, and even mushrooms.

What To Serve With Potato Leek Soup

You can serve garlic bread, sourdough, or plain toast. I sometimes eat mine with baguette and it tastes amazing. You can also go with some assorted roasted vegetables like broccoli, carrots, and Brussels sprouts. If you like having salads, try a bowl of Arugula, autumn chopped salad, or even walnut cranberry kale salad!

How To Store Leftovers

Since this soup doesn’t come with extra cream or cheese, you can easily store this in the freezer for up to 2 months. If you want to keep it in the fridge instead, put it in an airtight container and keep it for up to 5 days.

If frozen, let it thaw completely, add in a little bit of hot water, and reheat it on the stovetop. Make sure to stir while simmering.

Conclusion

I hope you try this recipe. Let me know how it goes if you do in the comments below. You can find me on Pinterest for more awesome recipes and tips.

Healthy Creamy Potato Leek Soup Recipe

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