This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn’t skimp on the flavor! Shallots, saffron and cayenne are all used to spice up this creamy soup.
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When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups, but also one of his favorite foods, I set myself out on a mission to create the most delicious bowl of it that I could.
I started playing around with some recipes – Some were made creamy with heavy cream, others buttermilk, one even added in some crème fraiche. And, much to my surprise – They all kept the ingredients really simple – Potato, leek, cream, pepper and maybe a sprinkling of chives.
I wanted a bit more.
My version ups the flavorings a bit. Instead of just potato and leek, I threw some shallots in there too. They sweeten things up a bit and give an extra layer of flavor right from the get go.
After that, I didn’t want to get too complicated – this is Potato Leek Soup after all… I really wanted the potato flavor to shine through. But, for good measure, I threw in a pinch of saffron and a dash of cayenne. Just for that little hint of something extra.
Oh, and instead of using heavy cream or crème fraiche, I lightened this soup up by using greek yogurt as a stand in. Not only is it fat-free, but it also gives a nice tang to the soup while still adding that great rich, creamy texture.
Ingredients needed
- Russet Potatoes
- Bone Broth – Or, chicken stock.
- Greek Yogurt
- Butter & Olive Oil
- Leeks – See below for my tips on how best to clean leeks.
- Shallot
- Celery
- Dry Vermouth – Or, white wine.
- Bay Leaf & Dried Thyme
- Saffron & Cayenne
- Salt & pepper
How to make it
- Heat olive oil and butter in a large pot over medium-high heat. Once melted, add leeks, shallot and celery. Saute until softened.
- Increase heat to high and add white wine. Cook until reduced.
- Add the chicken stock, potatoes, bay leaf, thyme, saffron & cayenne to the pot and bring to boil.
- Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf.
- Add greek yogurt.
- Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Season to taste with additional salt and pepper.
- Serve immediately or return to pot and keep warm until ready to serve.
Recipe tips
- To easily clean your leeks, thinly slice them and place in a large bowl filled with cold water. Let the leeks soak for a few minutes to allow the grit to sink to the bottom of the bowl. The leeks will float to the top. When ready to use, scoop them out with a slotted spoon or your hands, allowing the grit to remain at the bottom of the bowl.
- I generally use white vermouth in place of white wine for my cooking. It keeps indefinitely on your counter and lets you keep that good wine for drinking!
- If you can get your hands on some white pepper, try that in place of black. It’s got a bit more of a delicate flavor and won’t color your soup.
How to make ahead & store
- Refrigerator: Leek and potato soup will last in the fridge for 3-5 days when stored tightly covered.
- Freezer: You can freeze leek and potato soup for up to three months.
What to serve with it
Wine pairings
- This soup would pair wonderfully with a Sauvignon Blanc, Pinot Gris or Chardonnay.
- If you’re looking for a red option, go with a light-bodied variety like Pinot Noir or Beaujolais Nouveau.
More potato recipes
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Heat olive oil and butter in dutch oven or large stockpot over medium-high heat. Once foaming has subsided, add leeks, shallot and celery. Saute 5-8 minutes until vegetables have softened.
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Increase heat to high and add white wine. Cook until evaporated.
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Add the chicken stock, potatoes, bay leaf, thyme, saffron & cayenne to the pot and bring to boil.
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Boil until the potatoes are soft, 15 to 20 minutes.
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Remove the bay leaf.
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Add greek yogurt.
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Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Season to taste with additional salt and pepper.
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Serve immediately or return to pot and keep warm until ready to serve.
How to make ahead & store:
- Refrigerator: Leek and potato soup will last in the fridge for 3-5 days when stored tightly covered.
- Freezer: You can freeze leek and potato soup for up to three months.
Calories: 225kcal | Carbohydrates: 36g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 773mg | Fiber: 2g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 12.4mg | Calcium: 38mg | Iron: 2mg
This recipe was originally published in 2017. It was updated in 2023 to add new information. The healthy potato soup recipe remains the same. Enjoy!
