In today’s potato leek soup recipe, we have a medley of flavors enriched with the right amount of cream and scented with garlic and leek. Made from inexpensive ingredients, the soup is especially comforting when the budget is tight.
Is Potato Leek Soup Healthy?
With a moderate amount of cream and salt, potato leek soup can be considered low in saturated fat and sodium and hence, a healthy side.
We also gave the soup a moderate portion size, so each serving yields around 200 calories.
The soup also provides some complex carbs, the good kind of carbs, and several micronutrients:
Trace amounts of other nutrients from the other ingredients.
Ingredients for Our Potato Leek Soup
Potatoes and leek, obviously.
Scallions, for garnish.
Some olive oil for sauteing.
Stock, chicken stock, or vegetable stock.
Milk and cream.
Salt and pepper.
Paprika, for a little kick.
Bread to dip.
You’ll also need a blender or an immersion blender.
With an immersion blender the task is much easier—stick the machine in there and let it do the work. In a blender, however, the steaming hot soup may push the top off and spill violently out. To avoid this scenario, the soup should be worked with in small batches.
What Does a Leek Taste Like?
In a sense, leeks are giant green onions. They’re similarly sweet and fragrant when cooked, but more pungent than green onions. The green part can be thinly sliced to garnish foods, but it is often washed in cold water first to rid the slimy substance on the inside.
What Part of The Leek Do You Eat
Both the green and the white parts can be used in stir-fries or soups. They’re often sliced then sauteed like other aromatics before other ingredients are added.
Storing and Reheating Potato Leek Soup
If not intended for immediate use, the soup can be stored away in the fridge for up to 4 days or in the freezer for up to 3 months. Be sure to keep it in air-tight containers so it lasts for as long as possible.
When storing soups in the freezer, we prefer to rely on Ziploc bags rather than containers. Once bagged, it stores neatly in the freezer taking up the least amount of space possible. The frozen soup also comes out of the bags more easily and quickly than it does containers, taking seconds under running water.
To reheat, place the soup into a pot and simmer over low heat until bubbling.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.