Low Sodium Creamy Potato Leek Soup
Indulge in the velvety goodness of this **Low Sodium Creamy Potato Leek Soup**, a comforting bowl of flavor that's perfect for any occasion. This healthier spin on the classic creamy potato leek soup keeps the sodium in check without sacrificing taste. Featuring tender leeks sautéed in rich unsalted butter, garlic for a fragrant kick, and hearty potatoes simmered in low-sodium vegetable broth with aromatic bay leaf and thyme, every spoonful is pure comfort. Blended to a silky-smooth texture and finished with a touch of indulgent cream, this soup is subtly seasoned with black pepper and fresh parsley for a vibrant finish. Rich, satisfying, and easy to make, this 60-minute recipe is the ultimate nourishing meal for a cozy lunch or dinner. Ideal for anyone seeking a low-sodium option, it will leave you feeling warm and satisfied without the guilt. Serve it with crusty bread or a light side salad for a wholesome dish the whole family will love!
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Recipe Information
Ingredients
- 3 medium-sized, white and light green parts only leeks
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 4 medium, peeled and diced potatoes
- 4 cups low sodium vegetable broth
- 1 whole bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 cup heavy cream
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Clean the leeks thoroughly by cutting them in half lengthwise and rinsing under cold running water to remove any dirt. Slice thinly.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, until they are soft and translucent.
Mince the garlic cloves and add them to the pot, sautéing for an additional 1-2 minutes until fragrant.
Add the diced potatoes to the pot, stirring them into the leek and garlic mixture.
Pour in the low sodium vegetable broth, ensuring the potatoes are completely covered in liquid. Add the bay leaf and thyme.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low. Cover and let simmer for 25-30 minutes, or until the potatoes are very tender.
Remove the bay leaf and carefully blend the soup until smooth using an immersion blender. Alternatively, you can transfer the soup in batches to a stand blender.
Once smooth, return the soup to the pot and stir in the heavy cream. Season with black pepper to taste.
Heat the soup gently over low heat until warmed through, about 5 more minutes. Avoid boiling.
Serve hot, garnished with freshly chopped parsley. Enjoy your low sodium creamy potato leek soup!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 25.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5802 mg | 123% | |
*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.
