Healthy Leek and Potato Soup
User Reviews
5
Healthy Leek and Potato Soup
Description
This soup begins with cleaned, sliced leeks and diced russet potatoes simmered in vegetable stock alongside sautéed celery, yellow onion, and garlic. Ground mustard, thyme, celery salt, kosher salt, and white pepper season the broth. The leeks are carefully washed to remove grit before cooking to ensure clarity in flavor and texture.
The soup is cooked until vegetables are tender, creating a creamy blend from the potatoes and aromatic vegetables, with a mild mustard warmth. The use of white pepper helps maintain a pale appearance without black specks.
Serving includes optional garnishes like a swirl of half and half, sour cream, or croutons for added richness and texture, as well as green onion for a fresh bite. The soup suits cool weather or a starter course.
Storage instructions advise refrigeration up to three days or freezing for up to three months. Substitutions such as Yukon Gold potatoes or using chicken stock provide flexibility, and blending technique tips help achieve smooth texture.
Ingredients
- 2 large leek approx 1 lb when white and light green parts are sliced
- 2 lbs russet potato 2 extra large or about 3 large potatoes
- 2 tablespoons butter salted
- 4 cloves garlic about 1 tablespoon minced
- 1 small yellow onion diced, about 1 cup
- 2 talks celery chopped
- 5 prigs thyme or 1 teaspoon dried, fresh
- 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 about 1 tablespoon per bowl of soup, or heavy cream or sour cream
- croutons
- green onion chopped
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.
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Russet potatoes are preferred for texture, but Yukon Gold potatoes can be used as a substitute.
- If white pepper is unavailable, use black pepper sparingly, as it may be visible in the soup.
- Fresh thyme can be replaced with dried thyme, but the flavor difference may be noticeable.
- For the smoothest consistency, use an immersion blender; if using a regular blender, blend the soup in batches.
- Garnish each serving with a tablespoon of half and half, heavy cream, or sour cream, plus croutons or chopped green onions for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 1580mg | 66% |
| Potassium | 754mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 15mg | 17% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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