Easy Potato Leek Soup
Creamy, comforting, and easy to make, this Potato Leek Soup recipe has become one of family's favorite dinner recipes! This foolproof method is simple (so you can't mess it up!), takes just 45 minutes, and has 14 grams of protein per serving. This isn’t just any soup; it’s hearty and next-level delicious. Even my kids love it! With silky potatoes, tender leeks, and a perfectly balanced blend of herbs, this soup delivers coziness in every spoonful.
Servings 4 Servings
Calories 296kcal
Equipment
Ingredients
- 2 Tablespoons butter
- 3 large leeks white and pale green parts only, chopped
- 1/2 cup diced white onion
- 5 cups low-sodium chicken broth
- 3 medium russet potatoes peeled and cubed
- 1 1/4 teaspoons salt
- 1/2 teaspoons garlic powder
- 2 bay leaves
- 1/2 teaspoons dried thyme
- 1/2 teaspoon pepper
- 1/2 cup plain Greek yogurt + 1/4 cup warm water
- thyme and chives for garnish
Instructions
- Melt the butter over medium heat in a large pot.
- Add the leeks and onion and sauté for about 10 minutes.
- Add the broth, potatoes, salt, garlic powder, bay leaves, thyme, and pepper.
- Stir and simmer uncovered for about 15 minutes or until the potatoes are very soft.
- Discard the bay leaves.
- Transfer the soup to a blender or use an immersion blender and blend until completely smooth.
- Whisk together the plain Greek yogurt and warm water.
- Slowly stir it into the soup.
- Taste and adjust flavors as desired.
- Garnish with fresh thyme, chives, and your favorite rustic bread or croutons.
Notes
Storing:
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- Refrigerator - Allow the soup to cool completely, transfer it to an airtight container, and store it in the fridge for 3-4 days.
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- Freezer - Allow the soup to cool completely, transfer it to an airtight container, and freeze for up to 3 months.
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- Reheating on the Stove - Add the soup to a pot or saucepan and warm slowly over medium-low heat, stirring often. If you're heating from frozen, you may need to add a splash of water or broth to add more moisture and thin out the soup.
- Reheating in the Microwave - Transfer the soup to a microwave-safe dish and reheat in increments of 1-2 minutes, stirring between, until it is hot.
- Feel free to blend the soup in a blender or with an immersion blender!
- Adjust seasoning to taste.
Nutrition
Serving: 2Cups | Calories: 296kcal | Carbohydrates: 45g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 894mg | Potassium: 1080mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 4mg