Low Sodium Potato Leek Soup
Warm, comforting, and heart-healthy, this Low Sodium Potato Leek Soup is the perfect blend of creamy indulgence and nutritious simplicity. Crafted with wholesome ingredients like fresh leeks, hearty potatoes, and low-sodium vegetable broth, this recipe caters to those seeking a flavorful meal without the added salt. A touch of thyme and garlic enhances the soup’s aromatic profile, while unsweetened almond milk and unsalted butter give it a smooth, velvety texture. Perfectly pureed and garnished with fresh parsley, this low-sodium soup is ideal for cozy nights or as a light, nourishing lunch option. Ready in under an hour and brimming with clean flavors, it’s proof that healthy eating can be both satisfying and delicious!
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons olive oil
- 2 garlic cloves
- 4 large potatoes
- 5 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 tablespoon unsalted butter
- 1 cup unsweetened almond milk
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Begin by preparing the leeks: cut off the leafy green tops and root ends, then slice the white and light green parts into thin rounds. Place the slices in a large bowl of water to remove any dirt, and rinse thoroughly.
Heat the olive oil in a large pot over medium heat. Add the clean leek slices and sauté for about 8 minutes, until they become soft and translucent.
Mince the garlic cloves and add them to the pot, cooking for an additional 2 minutes until fragrant.
Peel the potatoes and cut them into 1-inch cubes, adding them to the pot with the leeks and garlic.
Pour in the low-sodium vegetable broth and add the bay leaf and thyme.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are very tender.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and then return it to the pot.
Stir in the unsalted butter until melted, then add the almond milk to give the soup a creamy texture.
Season with black pepper to taste, and stir well to combine.
Simmer the soup for an additional 5 minutes to heat through, then remove from the heat.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 37.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 996 mg | 77% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 8638 mg | 184% | |
*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.
