Description
A velvety-smooth and comforting farmhouse-style soup that perfectly balances the sweet, mild flavor of leeks with hearty russet potatoes. This protein-packed dish uses plain Greek yogurt instead of heavy cream to achieve a signature silkiness. It is a foolproof, budget-friendly meal that is perfect for busy weeknights or stress-free meal prepping for your week ahead.
Ingredients
2 tablespoons unsalted butter
3 large leeks, white and pale green parts only, thoroughly washed and chopped
1/2 cup white onion, diced
5 cups low-sodium chicken broth
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
2 whole bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
Instructions
Melt butter in a large pot over medium heat and sauté the leeks and onion until tender.
Add the potatoes, chicken broth, salt, garlic powder, bay leaves, thyme, and black pepper.
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are soft, about 20 minutes.
Remove the bay leaves and use an immersion blender to puree the soup until smooth.
Stir in the plain Greek yogurt until fully incorporated.
Serve warm and enjoy.
Notes
Ensure you rinse the leeks thoroughly as they often trap soil between their layers. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg