This Healthy Potato Leek Soup recipe is a lighter twist on the classic favourite. Creamy without any added cream!
The first and best potato leek soup I ever had was at a diner in Vancouver at 3am. Now I’m not saying alcohol had something to do with my love for that soup, but I’m also not denying it. The frustrating part is I’ve been trying to recreate that perfect potato leek soup for years! And since I could never quite remember all of the components or know for sure if it really was that good, I just keep making it. Over and over and over again. Not that I’m complaining, I happen to love soup! I’ve made three different kinds this week including this one and Sausage & Sweet Potato Farro Soup.
Yep, I’m a self proclaimed, hardcore soup addict and I have no intentions of ever giving up the habit. Lucky for me, my man is a soup addict too and this Healthy Potato Leek Soup recipe just happens to be his favourite. While I do try different variations of the recipe all the time this is the one I come back to. I’m sure there was plenty of butter and full fat cream in that diner soup years ago but if you eat as much soup as I do it’s best to omit those ingredients. So this lighter recipe is my standard go to.
And because hello? Look at all those gorgeous vegetables! There’s no way something that colourful could be anything but good for you. On the other hand, if you’ve got picky eaters in your house soup is a fantastic way to sneak an extra serving or two in. This soup recipe uses an immersion blender to to combine everything into a smooth texture so creamy they’ll never know it was good for them 😉
The ingredients might be simple but don’t be fooled into thinking this soup can’t hold it’s own for dinner. It’s remarkably filling. Quite often I’ll also add some chicken breast for extra protein (I highly recommend this option by the way).
- 1 tbsp oil
- 3 leeks (white and light green part only)
- 1 large onion
- 2 garlic cloves
- 3 celery stalks
- 2 large carrots
- 4 medium red potatoes
- 4 cups chicken stock
- 2 cups water
- 1½ cups milk
- salt & pepper to taste
- In a large soup pot heat oil over medium heat and sauté leeks, onion, garlic and celery for about 5 minutes until soft.
- Add carrots and potatoes along with chicken stock and water and bring to a boil.
- Once boiling turn down the heat to simmer and partially cover with a lid for 15 minutes or until potatoes are cooked through.
- Use an immersion blender to purée soup until smooth*
- Stir in milk then season generously with salt & pepper.
- To serve top with a few drops of white truffle oil if desired*
A little goes a long way with truffle oil, don't over do it!
Oh and if you want to get just a little indulgent without adding too many calories, a couple drops of white truffle oil on top adds a level of fragrant luxuriousness you would think you’d only find in a restaurant. If you’re lucky enough to have some on hand, if not that’s okay too! My wonderful sister got some for me as a birthday present. Either way, enjoy!