Low Sodium Potato Leek Soup

Creamy, comforting, and surprisingly light, this Low Sodium Potato Leek Soup is a heart-healthy twist on a classic favorite. Packed with the delicate flavors of sautéed leeks, garlic, and fresh thyme, this velvety soup gets its natural creaminess from tender potatoes and a splash of unsweetened almond milk. By using low-sodium vegetable broth and skipping the salt, this recipe delivers all the rich, savory taste without the extra sodium. Perfect for chilly evenings or as a nutritious starter, it’s garnished with fresh parsley for a burst of color and herbal freshness. Ready in under an hour and easy to make, this wholesome soup is as satisfying as it is nourishing.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 large leeks
• 2 tablespoons olive oil
• 2 garlic cloves
• 4 large potatoes
• 5 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 tablespoon unsalted butter
• 1 cup unsweetened almond milk
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by preparing the leeks: cut off the leafy green tops and root ends, then slice the white and light green parts into thin rounds. Place the slices in a large bowl of water to remove any dirt, and rinse thoroughly.

Step 2

Heat the olive oil in a large pot over medium heat. Add the clean leek slices and sauté for about 8 minutes, until they become soft and translucent.

Step 3

Mince the garlic cloves and add them to the pot, cooking for an additional 2 minutes until fragrant.

Step 4

Peel the potatoes and cut them into 1-inch cubes, adding them to the pot with the leeks and garlic.

Step 5

Pour in the low-sodium vegetable broth and add the bay leaf and thyme.

Step 6

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are very tender.

Step 7

Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and then return it to the pot.

Step 8

Stir in the unsalted butter until melted, then add the almond milk to give the soup a creamy texture.

Step 9

Season with black pepper to taste, and stir well to combine.

Step 10

Simmer the soup for an additional 5 minutes to heat through, then remove from the heat.

Step 11

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3163.0g)

Amount per serving	% Daily Value*
Calories	1878.3

Total Fat 46.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 31mg	0%
Sodium 1072.5mg	0%
Total Carbohydrate 338.2g	0%
Dietary Fiber 36.1g	0%
Total Sugars 37.1g
Protein 39.3g	0%

Vitamin D 87.8IU	0%
Calcium 996.4mg	0%
Iron 26.8mg	0%
Potassium 8637.5mg	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: 21.7%

Protein: 8.2%

Carbs: 70.2%