Heart-Healthy Classic Leek Soup

Elevate your soup game with this Heart-Healthy Classic Leek Soup, a wholesome and comforting dish perfect for any occasion. Bursting with the delicate sweetness of tender leeks and creamy Yukon Gold potatoes, this light yet satisfying soup is thoughtfully crafted with low-sodium vegetable broth, fresh herbs like thyme and parsley, and just a hint of garlic for depth of flavor. Using heart-smart olive oil and simple, nutrient-dense ingredients, this recipe is as nourishing as it is delicious. Ready in under an hour, this rich yet light soup can be puréed to a velvety texture and garnished with fresh parsley for a vibrant finish. Ideal for those seeking a healthy, plant-based meal, this recipe ensures you stay warm, satisfied, and guilt-free with every spoonful.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium leeks
• 2 tablespoons olive oil
• 2 cloves garlic
• 3 medium Yukon Gold potatoes
• 5 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by preparing the leeks: cut off the roots and the tough green tops, leaving the light green and white parts. Slice them lengthwise, and then cut crosswise into thin half-moons. Rinse thoroughly in cold water to remove any dirt or grit.

Step 2

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing them for about 5-7 minutes until the leeks are softened but not browned.

Step 3

Peel and dice the Yukon Gold potatoes into small chunks. Add the potatoes to the pot and stir well to coat them in the oil and leek mixture.

Step 4

Pour in the low-sodium vegetable broth, and add the bay leaf, fresh thyme, salt, and black pepper. Increase the heat to bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

Step 6

Remove the bay leaf from the soup. Use an immersion blender to puree the soup directly in the pot for a creamy consistency. Alternatively, carefully transfer the soup in batches to a blender, being cautious of the hot liquid.

Step 7

Taste the soup and adjust the seasoning with more salt and pepper if necessary.

Step 8

Ladle the soup into bowls, garnish with the chopped fresh parsley, and serve hot. Enjoy this heart-healthy leek soup that is both filling and delicious.

Nutrition Facts

Serving size	(2257.4g)

Amount per serving	% Daily Value*
Calories	1035.0

Total Fat 30.0g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2014.3mg	0%
Total Carbohydrate 180.8g	0%
Dietary Fiber 16.5g	0%
Total Sugars 25.1g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 439.8mg	0%
Iron 16.1mg	0%
Potassium 4534.4mg	0%

*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.

Source of Calories

Fat: 25.2%

Protein: 7.1%

Carbs: 67.6%