Potato Leek Soup
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Well Plated · by Erin Clarke★ 4.8 (29)

Potato Leek Soup

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 14%
CARBS 39G68% OF CAL
5G FIBER1G ADDED6G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 6G23% OF CAL
3G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy potato and leek soup lightened with Greek yogurt and flavored with dill and mustard. It's comforting yet fresh, with a sophisticated taste.

mainfrenchsoupvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons unsalted butter
  • 4 cups chopped leeks (white and light green parts only (about 4 leeks; see How to Clean Leeks for step-by-step))
  • 1 large clove garlic (minced (about 1 heaping teaspoon))
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper (plus additional for serving)
  • 2 tablespoons all-purpose flour
  • 2 pounds Yukon gold potatoes (peeled and cut into ¾-inch chunks (about 4 potatoes))
  • 4 cups low sodium vegetable broth
  • ½ to 1 cup 2% or whole milk (as needed)
  • ½ cup plain whole Greek yogurt (plus additional for serving (do not use non-fat, as it may curdle. Sour cream can be substituted))
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried dill weed
  • 2 large green onions (thinly sliced (about ⅓ cup), divided)
PREP
15M
SODIUM
426MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.