Low Sodium Leek and Potato Soup
Warm, comforting, and heart-healthy, this Low Sodium Leek and Potato Soup is a deliciously creamy classic reimagined for those watching their salt intake. Featuring tender Yukon Gold potatoes, sweet and mild leeks, and a fragrant hint of garlic and fresh thyme, this soup delivers robust flavors without relying on added sodium. Simmered in unsalted vegetable broth and blended to velvety perfection, each spoonful is a nourishing experience. A dash of lemon juice brightens the dish, while a sprinkle of fresh chives adds the perfect finishing touch. Ideal as a light meal or starter, this wholesome soup is quick to prepare and perfect for batch cooking. Whether you’re following a low-sodium diet or simply looking for a healthy twist on a classic, this recipe checks all the boxes for flavor, nutrition, and simplicity.
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Recipe Information
Ingredients
- 3 whole leeks
- 4 medium Yukon Gold potatoes
- 4 cups unsalted vegetable broth
- 2 cups water
- 2 tablespoons unsalted butter
- 2 large garlic cloves
- 4 sprigs fresh thyme
- 1 whole bay leaf
- to taste black pepper
- 0.25 cup chives
- 1 tablespoon lemon juice
Instructions
Begin by preparing the leeks. Trim off the root end and the tough dark green tops, leaving only the white and light green parts. Slice the leeks lengthwise, then chop them into half-moon shapes. Rinse thoroughly under running water to remove any dirt and grit.
Peel and dice the Yukon Gold potatoes into 1-inch cubes.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and minced garlic. Sauté for about 5 minutes until the leeks become soft and translucent, stirring occasionally.
Add the diced potatoes to the pot, stirring to combine with the leeks and garlic.
Pour the unsalted vegetable broth and water over the vegetables. Add the thyme sprigs and bay leaf.
Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for about 30 minutes or until the potatoes are tender when pierced with a fork.
Remove the thyme sprigs and bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Season the soup with freshly cracked black pepper and lemon juice to enhance the flavor, stirring well. Adjust seasoning if required, keeping it low sodium.
Serve hot, garnished with chopped chives for a burst of color and mild onion flavor.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4216 mg | 90% | |
*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.
