Heart-Healthy Potato Leek Soup

Warm, comforting, and incredibly nourishing, this Heart-Healthy Potato Leek Soup is a delicious twist on the classic recipe, crafted with your wellness in mind. Featuring tender Yukon Gold potatoes, aromatic leeks, and a touch of garlic, this velvety soup is simmered in a low-sodium vegetable broth and enriched with low-fat milk for a creamy texture without the added guilt. A hint of thyme and a bay leaf add subtle herbal notes, while extra virgin olive oil replaces heavy creams or butter, keeping this dish light yet satisfying. Packed with wholesome ingredients and finished with a sprinkle of fresh parsley, this soup is perfect for a cozy weeknight dinner or meal prep. Whether you're following a heart-healthy diet or simply looking for an easy, flavorful soup recipe, this satisfying bowl of goodness ticks all the boxes.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

Begin by cleaning the leeks thoroughly: Remove the dark green tops and root ends. Slice the leeks in half lengthwise, then slice them crosswise into 1/4-inch half-moons. Rinse them in a colander to remove any dirt or grit.

Step 2

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes, or until they begin to soften.

Step 3

Mince the garlic cloves. Add them to the pot with the leeks and continue to sauté for an additional 2 minutes until fragrant.

Step 4

Peel and dice the Yukon Gold potatoes into 1/2-inch cubes. Add them to the pot, stirring to combine with the leeks and garlic.

Step 5

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

Step 6

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

Step 7

Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth and returning it to the pot.

Step 8

Stir in the low-fat milk, season with sea salt and black pepper to taste, and gently reheat over low heat without boiling.

Step 9

Chop the fresh parsley and use it to garnish each serving of soup. Serve warm.

Nutrition Facts

Serving size	(2985.5g)

Amount per serving	% Daily Value*
Calories	1343.0

Total Fat 35.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat g
Cholesterol 19.2mg	0%
Sodium 2277.3mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 40.2g
Protein 32.0g	0%

Vitamin D 100.8IU	0%
Calcium 814.4mg	0%
Iron 19.3mg	0%
Potassium 5619.2mg	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: 9.1%

Carbs: 68.2%