Healthy Potato Leek Soup Recipe (Without Cream!)

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.

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

• Arugula Salad
• Baked Chicken Legs
• Radicchio Salad
• Pretzel Bites
• More → 25+ BEST Sides for Potato Soup

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

• Instant Pot Baked Potatoes
• Potato Vindaloo
• Grilled Potato Salad with Tangy Mustard Dressing
• Crispy Smashed Potatoes with Mojo Sauce
• Smoky Chipotle Potato Cheese Soup
• More → 35+ BEST Potato Recipes

More creamy soup recipes

• Hungarian Mushroom Soup
• Chipotle Potato Soup with Cheddar
• Creamy Lemon Dill Chicken Soup
• Tomato Bisque
• Zucchini Soup
• Italian Quinoa Soup
• Cold Cucumber Soup

Did you try this healthy potato and leek soup?

If you loved this healthy leek and potato soup, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Healthy Potato Leek Soup

This Healthier Creamy 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.

5 from 27 votes

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 people

Created by Platings and Pairings

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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.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Pot

Nutrition

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!