Low Sodium Leek and Potato Soup
Delight your taste buds with this comforting Low Sodium Leek and Potato Soup, a heart-healthy twist on a classic recipe. Packed with creamy Yukon Gold potatoes and subtly sweet leeks, this soup gains its flavor from fragrant fresh thyme, bay leaf, and a splash of zesty lemon juice—all without the need for added salt. The base of unsalted vegetable broth deepens the flavor while keeping sodium levels in check, and an immersion blender creates its velvety texture. Finished with a sprinkle of fresh chives, this satisfying soup is perfect for cozy weeknight dinners or as a light, wholesome appetizer. Plus, it’s easy to make in under an hour, making it a must-have recipe for busy, health-conscious cooks.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 whole leeks
- 4 medium Yukon Gold potatoes
- 4 cups unsalted vegetable broth
- 2 cups water
- 2 tablespoons unsalted butter
- 2 large garlic cloves
- 4 sprigs fresh thyme
- 1 whole bay leaf
- to taste black pepper
- 0.25 cup chives
- 1 tablespoon lemon juice
Directions
Step 1
Begin by preparing the leeks. Trim off the root end and the tough dark green tops, leaving only the white and light green parts. Slice the leeks lengthwise, then chop them into half-moon shapes. Rinse thoroughly under running water to remove any dirt and grit.
Step 2
Peel and dice the Yukon Gold potatoes into 1-inch cubes.
Step 3
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and minced garlic. Sauté for about 5 minutes until the leeks become soft and translucent, stirring occasionally.
Step 4
Add the diced potatoes to the pot, stirring to combine with the leeks and garlic.
Step 5
Pour the unsalted vegetable broth and water over the vegetables. Add the thyme sprigs and bay leaf.
Step 6
Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for about 30 minutes or until the potatoes are tender when pierced with a fork.
Step 7
Remove the thyme sprigs and bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Step 8
Season the soup with freshly cracked black pepper and lemon juice to enhance the flavor, stirring well. Adjust seasoning if required, keeping it low sodium.
Step 9
Serve hot, garnished with chopped chives for a burst of color and mild onion flavor.
Nutrition Facts
| Serving size | (2578.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1031.5 |
| Total Fat 25.6g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 62mg | 0% |
| Sodium 171.1mg | 0% |
| Total Carbohydrate 193.3g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 20.6g | |
| Protein 21.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 399.3mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4215.7mg | 0% |
Source of Calories