High Protein Potato and Leek Soup
Warm, hearty, and packed with nutrition, this High Protein Potato and Leek Soup takes a classic comfort dish to a new level. Featuring the velvety textures of potatoes and leeks combined with red lentils for an impressive protein boost, this soup is both satisfying and nourishing. Seasoned with aromatic thyme, bay leaf, and black pepper, it delivers layers of rich flavor in every spoonful. Unsweetened almond milk and nutritional yeast further elevate the creaminess while keeping it dairy-free and vegan-friendly. Perfectly suited for weeknight dinners or meal prep, this wholesome soup is quick to prepare, ready in under an hour, and ideal for serving 6 hungry souls. Garnish with fresh parsley for a touch of brightness, and enjoy a bowl of comfort that hits all the right notes for both flavor and health.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium-sized (white and light green parts only) leeks
- 3 cloves garlic
- 2 stalks celery
- 4 medium potatoes
- 5 cups vegetable broth
- 1 cup red lentils
- 1 piece bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 0.25 cup parsley
Instructions
Thoroughly clean the leeks, slice the white and light green parts thinly and set aside.
Peel the potatoes and chop them into 1-inch cubes.
Mince the garlic and dice the celery.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes until soft, stirring occasionally.
Add the minced garlic and diced celery. Continue to cook for another 2 minutes.
Add the chopped potatoes, vegetable broth, red lentils, bay leaf, thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and lentils are tender.
Remove from heat and take out the bay leaf.
Stir in the unsweetened almond milk and nutritional yeast.
Using an immersion blender, blend the soup until smooth and creamy. If using a standard blender, blend the soup in batches for safety.
Return the blended soup to the pot and reheat gently if needed.
Taste and adjust seasoning with more salt or pepper if desired.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 42.6 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1011 mg | 78% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 8186 mg | 174% | |
*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.
