Potato Soup Recipe

It can be hard to cook when you're not feeling well, so cooking larger batches to freeze or having a loved one or caretaker help with preparation can make eating nutritious meals more accessible.


2 leeks 

3 tablespoon olive oil 

1 small onion, diced 

1 teaspoon fresh savory or thyme, chopped 

2 large, diced white potatoes 

⅓ cup plain Greek yogurt

6 cups stock, vegetable or chicken 

1 tablespoon Italian parsley, plus more for garnish, chopped


  1. Chop off the roots and the dark green part of the leeks. Discard the roots, rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you're done slicing, wash them very well! Drain and set aside. 
  2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don't let them brown. 
  3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds. 
  4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
  5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper. 

Nutrition Facts 

Calories 150, Fat 6g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Carbohydrates 17g, Sugar 6g, Fiber 1g, Protein 8g, Sodium 359mg

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