Creamy Golden Potato-Leek Soup
This deliciously comforting soup is inspired by the official recipe from Cooking Light Magazine and celebrates the rich, buttery flavor of Yukon Gold potatoes. Prepared without cream or milk, it's a light and healthy option that still feels indulgent. The leeks add a subtle sweetness and depth of flavor, while fresh thyme enhances the earthy taste of the potatoes. This recipe yields a generous batch, making it perfect for sharing with family and friends or for freezing in portions to enjoy on a busy day. Enjoy a warm bowl of this Golden Potato-Leek Soup as a hearty lunch or a satisfying dinner starter, knowing it’s both wholesome and delicious.
8
Servings
72.5
Calories
9
Ingredients
Ingredients
Olive oil
1 (tablespoon)
Leeks
3 (cups, thinly sliced (about 3 medium))
Yukon Gold potatoes
6 (cups, peeled and cubed (about 2 1/4 pounds))
Water
2 (cups)
Salt
1/2 (teaspoon)
Organic free-range fat-free chicken broth
36 (ounces)
Fresh thyme sprigs
2 (whole)
Tofu sour cream
1/3 (cup)
Fresh ground black pepper
1/4 (teaspoon)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Peel the Yukon Gold potatoes and cut them into small cubes (about 1-inch pieces). Set aside.
3
In a large Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 10 minutes until they are tender and translucent, stirring occasionally to prevent browning.
4
Add the cubed potatoes to the pan, followed by the water, salt, chicken broth, and the two sprigs of fresh thyme. Bring the mixture to a boil.
5
Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are extremely tender.
6
Remove the pot from the heat and discard the thyme sprigs. Using a potato masher, partially mash the potatoes until you achieve your desired consistency (you can leave it chunky or smooth it out more).
7
Stir in the tofu sour cream (or cream of your choice) until well combined and creamy. Season with the freshly ground black pepper to taste.
8
Serve hot, and enjoy the rich flavors of this golden soup!
Nutrition Information
2.25g
Fat
12.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Golden Potato-Leek Soup?
It is a comforting, healthy soup inspired by Cooking Light Magazine that features Yukon Gold potatoes and leeks without using cream or milk.
How many calories are in a serving?
Each serving contains approximately 72.5 calories.
Is this recipe vegan?
The recipe is tagged as vegan and uses tofu sour cream, but note that it lists chicken broth; substitute with vegetable broth to ensure it is fully vegan.
How many servings does this recipe yield?
This recipe makes 8 generous servings.
What type of potatoes are best for this soup?
Yukon Gold potatoes are recommended for their rich, buttery flavor and golden color.
Does this soup contain dairy?
No, this soup is prepared without cream or milk, using tofu sour cream for creaminess instead.
What is the fat content per serving?
There is approximately 2.25g of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving has 12.5g of carbohydrates.
How much protein does this soup provide?
The soup provides about 1.25g of protein per serving.
Is this soup gluten-free?
Yes, the recipe is tagged as gluten-free.
How long should I sauté the leeks?
The leeks should be sautéed for about 10 minutes until they are tender and translucent.
What herb is used to season the soup?
Fresh thyme sprigs are used to enhance the earthy taste of the potatoes.
Can I freeze this soup?
Yes, this recipe is perfect for freezing in portions to enjoy on a busy day.
How should the potatoes be prepared?
The potatoes should be peeled and cut into small 1-inch cubes.
What is the purpose of the tofu sour cream?
It is stirred in at the end to make the soup well-combined and creamy without using dairy.
How long do the potatoes need to simmer?
They should simmer uncovered for about 20 minutes or until they are extremely tender.
Do I leave the thyme sprigs in the soup?
No, you should remove and discard the thyme sprigs after simmering and before mashing.
What equipment do I need to mash the potatoes?
You can use a standard potato masher to achieve your desired consistency.
What size batch does this recipe make?
It makes a generous batch of 8 servings, suitable for families or meal prep.
How much olive oil is used?
The recipe calls for 1 tablespoon of olive oil.
How many leeks are required?
You will need about 3 cups of thinly sliced leeks, which is approximately 3 medium leeks.
How much chicken broth is needed?
The recipe requires 36 ounces of organic free-range fat-free chicken broth.
What is the total ingredient count?
There are 9 ingredients in total for this recipe.
Is there any added sugar?
No, there is no added sugar in this recipe.
What is the oven temperature mentioned?
The instructions mention preheating the oven to 375°F (190°C).
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
Should the soup be chunky or smooth?
You can leave it chunky or smooth it out more depending on your preference.
When should I add the black pepper?
Freshly ground black pepper should be added at the end to taste.
What kind of pot is best for this recipe?
A large Dutch oven is recommended for sautéing and simmering the soup.
Is this soup suitable for a light lunch?
Yes, it is described as a wholesome and delicious option for a hearty lunch or dinner starter.