Low Sodium Creamy Potato Leek Soup
Indulge in the comforting flavors of this Low Sodium Creamy Potato Leek Soup, a velvety classic reimagined with heart-healthy ingredients and a rich, satisfying texture. This recipe highlights the natural sweetness of caramelized leeks, the earthy goodness of simmered potatoes, and a delicate herbal aroma from fresh thyme and bay leaf. By using low sodium vegetable broth and unsalted butter, this soup is perfect for those seeking a flavorful yet mindful meal. Blended to silky perfection and finished with a splash of heavy cream, each spoonful offers a luxurious balance of creaminess without excess salt. Ready in under an hour, it's the ultimate cozy dish, perfect for weeknight dinners or as an elegant starter. Garnish with fresh parsley for a burst of color and brightness!
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Ingredients
- 3 medium-sized, white and light green parts only leeks
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 4 medium, peeled and diced potatoes
- 4 cups low sodium vegetable broth
- 1 whole bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 cup heavy cream
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Directions
Step 1
Clean the leeks thoroughly by cutting them in half lengthwise and rinsing under cold running water to remove any dirt. Slice thinly.
Step 2
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, until they are soft and translucent.
Step 3
Mince the garlic cloves and add them to the pot, sautéing for an additional 1-2 minutes until fragrant.
Step 4
Add the diced potatoes to the pot, stirring them into the leek and garlic mixture.
Step 5
Pour in the low sodium vegetable broth, ensuring the potatoes are completely covered in liquid. Add the bay leaf and thyme.
Step 6
Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low. Cover and let simmer for 25-30 minutes, or until the potatoes are very tender.
Step 7
Remove the bay leaf and carefully blend the soup until smooth using an immersion blender. Alternatively, you can transfer the soup in batches to a stand blender.
Step 8
Once smooth, return the soup to the pot and stir in the heavy cream. Season with black pepper to taste.
Step 9
Heat the soup gently over low heat until warmed through, about 5 more minutes. Avoid boiling.
Step 10
Serve hot, garnished with freshly chopped parsley. Enjoy your low sodium creamy potato leek soup!
Nutrition Facts
| Serving size | (2343.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2007.0 |
| Total Fat 106.2g | 0% |
| Saturated Fat 62.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 302mg | 0% |
| Sodium 790.3mg | 0% |
| Total Carbohydrate 227.1g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 25.4g | |
| Protein 29.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 382.7mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 5801.5mg | 0% |
Source of Calories