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
- 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 and 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
- More → 25+ BEST Sides for Potato Soup
Erin’s 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
- More → 35+ BEST Potato Recipes
Did you try this recipe?
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Full Recipe
Healthy Potato Leek Soup
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 6 cups bone broth (or chicken stock)
- 6 russet potatoes (peeled and cut into large pieces)
- 2 leeks (thoroughly washed and sliced, whites only)
- 1 shallot (thinly sliced)
- 2 stalks celery (roughly chopped)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup dry vermouth or white wine
- Salt and freshly ground pepper
- 1 pinch saffron (optional)
- 1 pinch cayenne (optional)
- 1 cup fat-free greek yogurt
Instructions
- 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.
- Increase heat to high and add white wine. Cook until evaporated.
- 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.
Notes
- 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.
Nutrition
This recipe was originally published in 2017. It was updated in 2025 to add new photographs. The healthy potato soup recipe remains the same. Enjoy!
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