Low Sodium Potato and Leek Soup

Cozy up with a comforting bowl of Low Sodium Potato and Leek Soup, a healthier twist on the classic recipe that doesn’t compromise on flavor. This velvety, dairy-free soup is made with creamy russet potatoes, tender sautéed leeks, and a fragrant blend of garlic, thyme, and bay leaf. It’s simmered in unsalted vegetable broth and finished with a splash of unsweetened almond milk for a luscious texture that remains light on sodium. Perfect for meal prep or a wholesome weeknight dinner, this heartwarming soup takes just 55 minutes from start to finish and is ideal for those seeking a satisfying yet low-salt dish. Garnish with fresh parsley for a burst of color and freshness, and enjoy a bowl of nourishing goodness that everyone at the table will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 large leeks
• 4 medium russet potatoes
• 5 cups unsalted vegetable broth
• 1 cup water
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon fresh thyme
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 cup unsweetened almond milk

Directions

Step 1

Begin by trimming the roots and dark green parts of the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise and rinse under cold water, making sure to remove any dirt between the layers. Then, slice them into thin half-moons.

Step 2

Peel the potatoes and cut them into roughly 1-inch cubes. Mince the garlic cloves.

Step 3

In a large pot, heat olive oil over medium heat. Add the sliced leeks and a pinch of black pepper. Sauté for about 5-7 minutes until the leeks are tender and translucent.

Step 4

Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Step 5

Pour in the unsalted vegetable broth and water, then add the cubed potatoes, bay leaf, and thyme. Bring the mixture to a boil.

Step 6

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

Step 7

Remove the bay leaf from the soup. If desired, use an immersion blender to puree the soup directly in the pot for a creamier texture. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful of the hot liquid.

Step 8

Return the pureed soup to the pot, stir in the almond milk, and gently reheat without bringing it to a boil.

Step 9

Adjust the seasoning with more black pepper if needed.

Step 10

Serve the soup hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2869.8g)

Amount per serving	% Daily Value*
Calories	1303.5

Total Fat 32.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 397.6mg	0%
Total Carbohydrate 230.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 30.8g
Protein 28.9g	0%

Vitamin D 87.8IU	0%
Calcium 899.3mg	0%
Iron 21.0mg	0%
Potassium 5230.5mg	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: 22.1%

Protein: 8.7%

Carbs: 69.2%