Potato Leek and Quinoa Soup
Cozy up with a steaming bowl of Potato Leek and Quinoa Soup, a wholesome and satisfying blend of hearty russet potatoes, tender leeks, and protein-packed quinoa simmered in a flavorful vegetable broth infused with thyme and a hint of garlic. This comforting soup is a perfect balance of creamy and earthy, with the option to add a splash of heavy cream for a luxurious texture. Ready in under an hour, it’s a one-pot wonder that’s both gluten-free and incredibly nourishing. Garnished with a sprinkle of fresh parsley for a refreshing finish, this versatile dish is ideal for busy weeknights or as an elegant starter for dinner parties. Whether you’re looking for a light yet filling option or a warm, homemade meal, this soup delivers on simplicity and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 leeks (white and light green parts only, thinly sliced)
- 3 garlic cloves (minced)
- 3 russet potatoes (peeled and diced into 1/2-inch cubes)
- 1 cup quinoa (rinsed)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 0.5 cup heavy cream (optional, for creaminess)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes until soft and fragrant. Do not let them brown.
Add the minced garlic and cook for another 1 minute until aromatic.
Stir in the diced potatoes, rinsed quinoa, vegetable broth, dried thyme, bay leaf, salt, and black pepper.
Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are soft and the quinoa is cooked through.
Remove and discard the bay leaf from the soup.
Optional: For a creamier texture, stir in the heavy cream and heat for an additional 2 minutes, but do not let it boil.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5198 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.
