Potato Leek Soup
Prep: 10 mins
Cook: 30 mins
Serves: 4
Calories: 347 g/serv
- Protein: 10g, (12%)
- Carb: 61g, (70%)
- Fat: 7g, (18%)
Ingredients
- 3 large white potatoes, peeled and diced
- 3 leeks, white and light green parts only, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbs olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 4 cups broth
- 1 tsp turmeric
- Salt and black pepper to taste
- 1 bay leaf
- 1/2 cup parsley, chopped
- Juice of 1 lemon + 1/2 tsp zest
- Optional: 1/2 cup Greek yogurt or milk
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, leeks, and garlic, sautéing until they are soft and translucent.
- Add the diced potatoes, carrots, and celery. Stir to mix and cook for a few minutes. Sprinkle in the turmeric and stir again.
- Pour in the broth, add the bay leaf, and bring to a boil. Season with salt and pepper.
- Lower the heat, cover, and simmer for 20-25 minutes or until potatoes are tender.
- Remove the bay leaf. For a smoother soup, blend sparingly with an immersion blender (too much blending can lead to gooey potatoes). For a chunkier soup, simply stir.
- Add the lemon juice and chopped parsley, adjusting the seasoning as needed.
- If using, mix in Greek yogurt or light cream for a richer soup. Warm the soup through without bringing it to a boil.
Nutrition information calculated with 1/2 cup 0% Greek yogurt. Serve with 3 oz grilled chicken breast to complete macros! (Not included in calculations)
