Low Sodium Classic Leek Soup
Warm up with a bowl of this Low Sodium Classic Leek Soup, a comforting and wholesome twist on a timeless favorite. Packed with the delicate sweetness of slow-simmered leeks, nutty garlic, and tender potatoes, this creamy yet light soup is perfect for anyone watching their sodium intake without sacrificing flavor. Made with low sodium broth, fresh thyme, and a whisper of heavy cream, every spoonful is velvety perfection. Quick to prepare in under an hour, this nutritious and aromatic soup is ideal for a cozy dinner or a make-ahead lunch. Garnished with bright parsley for a fresh finish, it’s a heartwarming dish that feels indulgent yet nourishing. Perfect for those seeking low sodium recipes, healthy comfort food, or simple, homemade soups!
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Recipe Information
Ingredients
- 4 medium leeks
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 medium yellow onion
- 2 large potatoes
- 4 cups low sodium chicken or vegetable broth
- 2 cups water
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the leeks. Cut off the roots and dark green tops, keeping only the white and light green parts. Slice them lengthwise, then chop them into half-moons. Rinse thoroughly under cold water to remove any grit or dirt.
Mince the garlic cloves and set aside. Dice the yellow onion. Peel and dice the potatoes into small cubes.
In a large pot, melt the unsalted butter over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Stir in the chopped leeks and cook for another 5 minutes, stirring occasionally, until they become soft and aromatic.
Add the diced potatoes to the pot, followed by the low sodium broth and water. Stir in the fresh thyme, bay leaf, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, until the potatoes are tender.
Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Stir in the heavy cream and allow the soup to simmer gently for an additional 5 minutes to warm through.
Taste and adjust the seasoning with black pepper as needed, keeping in mind the low sodium aspect of the dish.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your low sodium classic leek soup.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 27.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4455 mg | 95% | |
*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.
