Downshiftology · by Lisa Bryan★ 5.0 (87)
Best Potato Leek Soup
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 12%
CARBS 48G71% OF CAL
6G FIBER6G SUGAR36G OTHER
FAT 8G25% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy fall soup loaded with tender leeks and potatoes in a vegetable broth base. Rich and comforting, completely vegetarian.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves (minced)
- 4 cups vegetable broth (or more for a thinner texture)
- 2 pounds Yukon Gold potatoes (peeled and diced into ½-inch pieces)
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- freshly chopped chives and black pepper for garnish
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 12%
CARBS 48G71% OF CAL
6G FIBER6G SUGAR36G OTHER
FAT 8G25% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1113mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.