Description
A creamy, comforting, and protein-packed twist on the French classic, this High Protein Potato Leek Soup blends the earthy sweetness of leeks and potatoes with added nutrients from beans and yogurt, creating a silky, satisfying bowl that’s perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 2 cups cauliflower florets
- 5 cups low-sodium vegetable broth
- 1 can (15 oz) white cannellini beans, drained and rinsed
- ½ cup plain Greek yogurt (2% or full-fat)
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- Fresh chives, for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add sliced leeks and sauté for 5 to 7 minutes until soft. Stir in garlic and cook for another minute.
- Add potatoes, cauliflower, beans, thyme, salt, and pepper. Pour in broth and stir well.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until veggies are tender.
- Remove from heat and blend with an immersion blender until smooth. Adjust consistency with extra broth if needed.
- Stir in Greek yogurt until fully incorporated. Taste and adjust seasoning if necessary.
- Ladle into bowls, garnish with chives and a drizzle of olive oil. Serve warm.
Notes
- Use Yukon Gold potatoes for the best creamy texture.
- Make sure to wash leeks thoroughly to remove dirt.
- This soup freezes well for up to 2 months.
- For extra flavor, add a dash of smoked paprika or red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: potato leek soup, high protein soup, vegetarian soup, healthy comfort food