Potato Leek Hummus Soup

Elevate your soup game with this creamy and nourishing Potato Leek Hummus Soup, a delightful twist on classic comfort food! Featuring a velvety blend of tender Yukon Gold potatoes, sautéed leeks, and a surprising burst of flavor from creamy hummus, this recipe is a flavor-packed marriage of earthy and tangy notes. Infused with aromatic garlic, a touch of ground cumin, and a splash of fresh lemon juice, this silky, dairy-free soup is both hearty and wholesome. Perfect as a cozy weeknight meal or an impressive starter, it comes together in just 45 minutes and is finished with a sprinkle of fresh parsley for a vibrant, herbaceous touch. Pair it with warm crusty bread or pita for a satisfying, plant-based dish your family will love!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large (white and light green parts only) leeks
• 4 medium (e.g., Yukon Gold, peeled and diced) potatoes
• 3 cloves (minced) garlic
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 cup hummus
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Start by preparing your leeks. Cut off the dark green tops and the root ends, then slice the leeks in half lengthwise. Rinse thoroughly to remove any dirt or sand trapped between the layers. Slice the cleaned leeks into thin half-moons.

Step 2

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, stirring occasionally, until they are softened and slightly translucent.

Step 3

Add the minced garlic and ground cumin to the pot. Sauté for an additional minute until the garlic is fragrant.

Step 4

Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

Once the potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a stand blender, blending until smooth, and return it to the pot.

Step 6

Stir in the hummus and lemon juice, and mix well until the soup is creamy and fully combined. Taste and adjust seasoning with salt and black pepper as needed.

Step 7

Reheat the soup over low heat, stirring occasionally, until warmed through. Do not bring it to a boil at this stage to prevent curdling.

Step 8

Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh parsley. Serve warm with crusty bread or pita on the side if desired.

Nutrition Facts

Serving size	(2978.0g)

Amount per serving	% Daily Value*
Calories	2419.8

Total Fat 84.5g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 24.9g
Cholesterol 0mg	0%
Sodium 6949.1mg	0%
Total Carbohydrate 362.3g	0%
Dietary Fiber 56.6g	0%
Total Sugars 49.8g
Protein 70.7g	0%

Vitamin D 0IU	0%
Calcium 748.5mg	0%
Iron 34.4mg	0%
Potassium 8596.9mg	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: 30.5%

Protein: 11.3%

Carbs: 58.1%