Low Sodium Potato and Leek Soup
Warm up with a comforting bowl of Low Sodium Potato and Leek Soup, a heart-healthy twist on the classic recipe. This velvety soup combines the mild sweetness of sautéed leeks with the creamy richness of russet potatoes, creating a wholesome flavor profile that's free of excessive salt but full of natural goodness. With unsalted vegetable broth, a touch of fresh thyme, and unsweetened almond milk for added creaminess, each spoonful is a healthy indulgence suitable for any dietary preference. Ready in under an hour, this soup is perfect for busy weeknights or soothing meal prep. Garnish with a sprinkle of fresh parsley for a vibrant finish and pair it with crusty bread for a satisfying, low-sodium feast.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium russet potatoes
- 5 cups unsalted vegetable broth
- 1 cup water
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup unsweetened almond milk
Instructions
Begin by trimming the roots and dark green parts of the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise and rinse under cold water, making sure to remove any dirt between the layers. Then, slice them into thin half-moons.
Peel the potatoes and cut them into roughly 1-inch cubes. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the sliced leeks and a pinch of black pepper. Sauté for about 5-7 minutes until the leeks are tender and translucent.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
Pour in the unsalted vegetable broth and water, then add the cubed potatoes, bay leaf, and thyme. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the soup. If desired, use an immersion blender to puree the soup directly in the pot for a creamier texture. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful of the hot liquid.
Return the pureed soup to the pot, stir in the almond milk, and gently reheat without bringing it to a boil.
Adjust the seasoning with more black pepper if needed.
Serve the soup hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 30.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 899 mg | 69% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5230 mg | 111% | |
*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.
