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–+ servings
Leek and potato soup in blue bowl garnished with parsley leaves.

Healthy Leek and Potato Soup

Author: Traci Houston
Healthy Leek and Potato Soup is so comforting you won't realize it's healthier than most. Lower carb and lower fat but still creamy; ready in 30 mins!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Protein: 4g
Fat: 10g
Total Carbs: 35g
Fiber: 5g
Net Carbs: 30g
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Ingredients
Prep
  • 4 cups Potatoes (Russet; ~3 medium size)
  • 4 cups Leeks (~2-3 leeks)
  • 4 cups Cauliflower (~1 medium head)
  • 3 Tablespoons Butter (unsalted)
  • 3 cloves Garlic
  • 1 teaspoon Salt
  • ¼ teaspoon Black pepper
  • ½ teaspoon Thyme (ground)
  • ½ teaspoon Parsley (dried flakes)
  • 2½ cups Broth (low sodium or no sodium)
  • ½ cup Heavy Cream (or Half & Half)
Instructions
  • Peel and chop the potatoes into 1-inch pieces. Rinse and set aside.
  • Chop the cauliflower (stems and florets are okay). Measure 4 cups, rinse, and set aside. 
    Heat a large pot on medium-low heat.
  • Cut the leeks where the white portion turns green, and cut the roots off the whites. Discard the greens and roots. Slice the white leeks in half, lengthwise, then chop into half-moons. Rinse thoroughly in a colander while breaking apart by hand, then set aside.
  • When the pot is hot, add the butter and allow it to coat the surface; then add the garlic and leeks. Cover and cook for 3 minutes.
    Add potatoes, cauliflower, salt, pepper, thyme, parsley flakes, and ½ cup of broth. Cover and cook for 15 minutes, or until a fork can easily pierce the potatoes.
  • Transfer half the contents of the pot to a high-power blender. Add 1 cup of broth, and ¼ cup of heavy cream. Blend, starting on low and slowly increasing speed until well blended. Transfer to a bowl.
    Repeat for the remaining soup contents in the pot. Combine with the first batch and stir. Ready to serve.
Notes
  • Makes 8 cups.   8 servings per recipe.   Each serving = 1 cup.
  • This recipe can easily be cut in half. 
  • To make it even lower carb, swap out any amount of the potato for cauliflower or leeks. Cauliflower has less carbs than leeks.
  • If planning to freeze, do not add the cream until you're ready to eat it. Freezing with the cream will cause a separation of water, but you can mix each serving by hand when you reheat it.