Heart-Healthy Leek and Potato Soup
Savor the comforting flavors of our Heart-Healthy Leek and Potato Soup, a wholesome spin on a classic favorite. Crafted with nutrient-packed leeks, creamy Yukon Gold potatoes, and unsweetened almond milk, this silky soup is designed to nourish without compromising on taste. Low-sodium vegetable broth and a splash of bright lemon juice enhance the delicate flavors, while fresh thyme and parsley add a vibrant herbal touch. Perfect for a cozy lunch or light dinner, this easy-to-make recipe is ready in just 45 minutes and boasts heart-healthy ingredients that align with a balanced diet. Plus, its creamy texture without heavy cream makes it a guilt-free indulgence. Whether you're meal prepping or treating yourself, this soul-warming soup is sure to satisfy.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium Yukon Gold potatoes
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves
- 6 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 piece bay leaf
- 1 teaspoon fresh thyme
- 0.25 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley
- 1 teaspoon lemon juice
Instructions
Begin by cleaning the leeks thoroughly. Cut off the dark green tops and roots, then slice the leeks lengthwise. Rinse well under running water to remove any dirt or sand. Once clean, slice the leeks into thin half-moons.
Peel the potatoes and cut them into small cubes, roughly 1/2 inch in size.
In a large soup pot, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they begin to soften, stirring occasionally.
Mince the garlic cloves and add them to the pot. Stir and cook for another 2 minutes, or until the garlic is fragrant.
Add the cubed potatoes to the pot, along with the low-sodium vegetable broth and the bay leaf. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
Return the pot (or blended soup) to low heat and stir in the almond milk, fresh thyme, and black pepper. Adjust the seasoning with sea salt according to taste.
Cook for an additional 5 minutes to allow the flavors to meld together.
Before serving, stir in the lemon juice to brighten the flavor.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 29.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 906 mg | 70% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5678 mg | 121% | |
*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.
