Heart-Healthy Leek and Potato Soup

Warm, creamy, and packed with nourishing ingredients, this Heart-Healthy Leek and Potato Soup is a lightened-up twist on the classic comfort food. Made with Yukon Gold potatoes, fresh leeks, and infused with aromatic garlic and thyme, this recipe skips heavy cream in favor of unsweetened almond milk, keeping it dairy-free and lower in fat. With a base of low-sodium vegetable broth, it’s perfect for anyone watching their sodium intake while still craving rich, velvety flavor. Brightened with a splash of lemon juice and garnished with freshly chopped parsley, this soup is not only wholesome but also a feast for the senses. Ready in just 45 minutes, it’s an ideal choice for quick weeknight dinners or a make-ahead meal. Treat yourself to a comforting bowl of goodness that’s as heart-healthy as it is delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 large leeks
• 4 medium Yukon Gold potatoes
• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves
• 6 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 piece bay leaf
• 1 teaspoon fresh thyme
• 0.25 teaspoon black pepper
• 0.5 teaspoon sea salt
• 2 tablespoons fresh parsley
• 1 teaspoon lemon juice

Directions

Step 1

Begin by cleaning the leeks thoroughly. Cut off the dark green tops and roots, then slice the leeks lengthwise. Rinse well under running water to remove any dirt or sand. Once clean, slice the leeks into thin half-moons.

Step 2

Peel the potatoes and cut them into small cubes, roughly 1/2 inch in size.

Step 3

In a large soup pot, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they begin to soften, stirring occasionally.

Step 4

Mince the garlic cloves and add them to the pot. Stir and cook for another 2 minutes, or until the garlic is fragrant.

Step 5

Add the cubed potatoes to the pot, along with the low-sodium vegetable broth and the bay leaf. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Step 6

Simmer for 20 minutes or until the potatoes are tender.

Step 7

Remove the bay leaf. Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.

Step 8

Return the pot (or blended soup) to low heat and stir in the almond milk, fresh thyme, and black pepper. Adjust the seasoning with sea salt according to taste.

Step 9

Cook for an additional 5 minutes to allow the flavors to meld together.

Step 10

Before serving, stir in the lemon juice to brighten the flavor.

Step 11

Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2992.8g)

Amount per serving	% Daily Value*
Calories	1262.8

Total Fat 33.3g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2301.2mg	0%
Total Carbohydrate 229.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 29.3g
Protein 25.5g	0%

Vitamin D 87.8IU	0%
Calcium 906.5mg	0%
Iron 18.8mg	0%
Potassium 5677.5mg	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: 22.7%

Protein: 7.7%

Carbs: 69.5%