Healthy Leek and Potato Soup
A healthy version of the classic with all the flavor and less of the fat!
Servings 6 people
Calories 196kcal
Ingredients
- 2 large leeks approx 1 lb when white and light green parts are sliced
- 2 lbs russet potatoes 2 extra large or about 3 large potatoes
- 2 tablespoons salted butter
- 4 cloves garlic about 1 tablespoon minced
- 1 small yellow onion diced, about 1 cup
- 2 stalks celery chopped
- 5 sprigs fresh thyme or 1 teaspoon dried
- 1 1/2 teaspoons ground mustard
- 1/4-1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon celery salt
- 6 cups vegetable stock
Garnishes
- half and half, heavy cream, or sour cream about 1 tablespoon per bowl of soup
- croutons
- chopped green onions
Instructions
- Cut and Clean Leeks. Cut off the roots and the dark green parts of the leek and discard them. Slice the white and light green parts of the remaining leeks into circle slices. Add them to a large bowl, pushing out the little rings of each slice slightly as you add them to the bowl. Fill the bowl with water and the swish around the leeks a few times before letting them sit for a minute. Use your hands to remove the leeks and place into a colander because the dirt from the leeks will settle to the bottom of the bowl. Give a quick rinse.
- Start the Soup. Add butter to a large pot on medium and add celery and onion. Saute for just 2-3 minutes until onions start to turn transluscent, but you don't want them to brown or caramelize.
- Add Garlic, Leeks, and Spices. Add the garlic and saute another minute before adding leeks, celery salt, kosher salt, white pepper, and ground mustard and sauteeing for another 2 minutes.
- Add Potatoes with Stock. Add the final chopped potatoes to the pot then add the stock of choice. Add thyme. Turn up heat to bring it all to a boil, and then turn down to simmer.
- Let it Simmer. Let soup simmer for 15 minutes or until the potatoes are fork tender.
- Remove Thyme. If using fresh thyme, discard the bunch of sprigs.
- Blend. Use an immersion blender, or in batches, use a high powered blender to blend until all of the potatoes, leeks, onions, etc. are creamy.
- Ladle, Garnish, and Serve. Add a tablespoon of half and half or heavy cream to each bowl, and top with crunchy croutons and/or green onions.
Video
Notes
Storage
Store in the fridge for up to 3 days. Store in the freezer for up to 3 months.
Substitutions
Potatoes: Russets are best, but you can also use Yukon gold potatoes.
Onions: You can use white in place of yellow.
White Pepper: Black pepper can be used in place, but use only about 1/4 teaspoon. It will "show" in the soup.
Thyme: You can use 1 teaspoon dried in place of fresh, but it will "show" in the soup.
Stock: Use vegetable or chicken.
Blending Tips: The best is to use an immersion blender. But if you use a regular blender, blend in batches.
Garnish:
Add a tablespoon of half and half, heavy cream, or sour cream to each bowl and mix. Top with croutons, sliced green onions, or even crumbled bacon!
Nutrition
Calories: 196kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1580mg | Potassium: 754mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1213IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 2mg