This Leek & Potato Soup is a great winter soup for a cold day. Better yet, it’s fast to put together. It can be ready in 30 minutes. The dark leek greens give the soup extra flavor, while the yogurt gives the soup a creamy tang.

6 servings

8 ingredients

20 min prep

  • 2 large leeks
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon fresh savory or thyme, chopped
  • 2 large baking potatoes skins on, scrubbed, and cut into a ½-inch dice
  • ⅓ cup plain whole-milk yogurt (Greek style is best)
  • 6 cups stock, vegetable or chicken
  • 1½ tablespoon Italian parsley, plus more for garnish, chopped

  1. Chop off the roots and the dark green part of the leeks. Discard the roots, and rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you’’re done slicing, wash them very well! Drain, and set aside.
  2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don’t let them brown.
  3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.
  4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
  5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.

Chef Tips

For a higher protein content, cut out the potatoes, and at step 5, along with the stock, add 2 (14-ounce) cans of white beans, drained. If using homemade beans, then add the liquid they were cooked in and cut back on the stock proportionately. The taste will be a little different from the potato-based soup, but it will still be delicious.

Nutrition Facts (per serving)

Calories: 150; Fat: 6g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 17g; Sugar: 6g; Fiber: 1g; Protein: 8g; Sodium: 359mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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