Heart-Healthy Classic Leek Soup
Cozy up to a bowl of "Heart-Healthy Classic Leek Soup," a silky, nutrient-packed twist on a beloved comfort food. Featuring the mild, savory sweetness of fresh leeks combined with creamy Yukon Gold potatoes, this recipe is simmered to perfection with low-sodium vegetable broth and aromatic herbs like thyme and bay leaf. Its velvety texture is achieved using an immersion blender, making it naturally creamy without heavy cream or butter. With just 15 minutes of prep time, this easy-to-make soup is perfect for busy weeknights or meal prepping. Garnished with fragrant parsley, it's the ultimate heart-healthy, vegetarian-friendly dish to warm your soul. Ideal for those seeking wholesome, low-sodium recipes that don’t compromise on flavor!
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Recipe Information
Ingredients
- 4 medium leeks
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 medium Yukon Gold potatoes
- 5 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Begin by preparing the leeks: cut off the roots and the tough green tops, leaving the light green and white parts. Slice them lengthwise, and then cut crosswise into thin half-moons. Rinse thoroughly in cold water to remove any dirt or grit.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing them for about 5-7 minutes until the leeks are softened but not browned.
Peel and dice the Yukon Gold potatoes into small chunks. Add the potatoes to the pot and stir well to coat them in the oil and leek mixture.
Pour in the low-sodium vegetable broth, and add the bay leaf, fresh thyme, salt, and black pepper. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf from the soup. Use an immersion blender to puree the soup directly in the pot for a creamy consistency. Alternatively, carefully transfer the soup in batches to a blender, being cautious of the hot liquid.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Ladle the soup into bowls, garnish with the chopped fresh parsley, and serve hot. Enjoy this heart-healthy leek soup that is both filling and delicious.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4534 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
