Low Sodium Classic Leek Soup

Creamy, comforting, and perfect for health-conscious eaters, this Low Sodium Classic Leek Soup is a heartwarming bowl of goodness packed with flavor. Featuring the delicate sweetness of sautéed leeks, velvety potatoes, and aromatic garlic, this recipe keeps the sodium in check by using low sodium chicken or vegetable broth while still achieving a rich, satisfying taste. Fresh thyme, a bay leaf, and a hint of black pepper elevate the broth with subtle herbal notes, and a splash of heavy cream adds luxurious smoothness. This easy-to-make soup, ready in under an hour, is perfect as a light lunch or a cozy appetizer, garnished with fresh parsley for a bright finish. Embrace this wholesome, low-sodium soup as a delicious way to nourish your body and soothe your soul!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium leeks
• 2 tablespoons unsalted butter
• 2 cloves garlic
• 1 medium yellow onion
• 2 large potatoes
• 4 cups low sodium chicken or vegetable broth
• 2 cups water
• 1 teaspoon fresh thyme
• 1 leaf bay leaf
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by preparing the leeks. Cut off the roots and dark green tops, keeping only the white and light green parts. Slice them lengthwise, then chop them into half-moons. Rinse thoroughly under cold water to remove any grit or dirt.

Step 2

Mince the garlic cloves and set aside. Dice the yellow onion. Peel and dice the potatoes into small cubes.

Step 3

In a large pot, melt the unsalted butter over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.

Step 4

Stir in the chopped leeks and cook for another 5 minutes, stirring occasionally, until they become soft and aromatic.

Step 5

Add the diced potatoes to the pot, followed by the low sodium broth and water. Stir in the fresh thyme, bay leaf, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, until the potatoes are tender.

Step 6

Remove and discard the bay leaf. 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 7

Stir in the heavy cream and allow the soup to simmer gently for an additional 5 minutes to warm through.

Step 8

Taste and adjust the seasoning with black pepper as needed, keeping in mind the low sodium aspect of the dish.

Step 9

Garnish with freshly chopped parsley before serving. Serve hot and enjoy your low sodium classic leek soup.

Nutrition Facts

Serving size	(2713.8g)

Amount per serving	% Daily Value*
Calories	1525.7

Total Fat 68.4g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 182mg	0%
Sodium 769.4mg	0%
Total Carbohydrate 201.4g	0%
Dietary Fiber 23.2g	0%
Total Sugars 27.7g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 466.3mg	0%
Iron 17.5mg	0%
Potassium 4454.8mg	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: 40.2%

Protein: 7.1%

Carbs: 52.7%