Creamy Potato Leek Soup, the ultimate comfort food soup made healthier so you eat it guilt free!
So I have a confession to make?
One of my secret guilty pleasures (although I guess its not so secret now that I’m telling you) is watching the movie Pitch Perfect!
How you ever seen it?
It’s one of those feel good movies. A good happy ending, guy gets the girl (with drama in between of course), HILARIOUS, and lots of singing and dancing! So yeah, its kinda like a musical, but with current modern day songs. It’s awesome!
For a while I would have it on in the background almost everyday while little man was napping. Yeah I know … kinda ridiculous but hey when I like something … I REALLY like something! Anywho, sometimes he would wake up early from his nap and come out when the end was on. The end is the best part of the movie because of all the songs!
At times little man and I would have a dance party and rock out to the ending. Is it bad that my two year old knows parts of the songs? I mean, I think its cute and pretty funny because he tries to mimic the dance moves too! I think he might be a child prodigy. 🙂
Speaking of being extraordinary and a prodigy, I’m pretty sure this Creamy Potato Leek Soup definitely fits the bill!
The weather down here has been ridiculous. One day it is 80 degrees the next it is 40 degrees and rainy. Well, this Potato Leek Soup is what came out of that 40 degree day.
I woke up in the morning, got little man ready for his mothers day program, stepped outside and knew it was a warm comfort soup kinda day. Do you ever have those kinda days?
I’m sure as I write this some of you are literally “grrrring” at me because you are snowed in from the winter storms that have been coming and going through. But down here in Texas we just don’t have that kind of weather. Which is why I NEEDED to make soup .. to warm me up! 🙂
Potato Soup is the ultimate comfort food soup – creamy, hearty, cheesy, and delicious! And anything that has bacon in it is a winner!
What more could you ask for in a soup?
To make this Creamy Potato Leek Soup healthier than most. I used 2% milk and greek yogurt to make it creamy, instead of heavy cream. I used arrowroot powder to thicken the soup instead of flour or cornstarch which means that this soup is actually gluten free as well. Lastly I added a few extra vegetables to this dish for good measure, some carrots and leeks. Leeks can be kind of a high maintenance vegetable to handle, but so worth the little extra fuss. If you’ve never worked with them before I highly recommend you check out this Creamy Leek Risotto recipe because I tell you step by step how to cut and clean the leeks before using them. (if you don’t clean them properly you will end up with a bunch of dirt in whatever you are making = yuck… no wants to eat that!)
Ok, so. Last words.
Go make this soup and be ready to receive the praise from your family as they are chowing down!
Healthier Creamy Leek and Potato Soup
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 10–12 cups 1x
- Category: Soup, Dinner
- Cuisine: American
Description
A rich and comforting soup that is creamy, hearty, cheesy, and delicious!
Ingredients
- 5 strips of bacon, diced
- 1 1/2 cups of diced onions
- 3 garlic cloves, minced
- 4 cups of sliced leeks
- 1 cup of diced carrots
- 2 tablespoons of fresh thyme, diced
- 3 tablespoons of arrowroot (acts like cornstarch)
- 3 lbs. of yukon potoates, diced – the smaller you dice the faster they will cook (I left skin on)
- 3 cups of low sodium chicken broth
- 2 cups of 2% milk
- 1/2 cup of plain greek yogurt
- 1 cup of cheddar cheese
- juice of 1 lemon
- salt & pepper to season
- {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)
Instructions
- Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 3-4 minutes.
- Remove bacon from pan and place on a plate with paper towel.
- Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 5-7 minutes.
- Add in carrots, fresh thyme, and arrowroot. Stir for 2-3 minutes to incorporate flour.
- Next add in potatoes, crispy bacon, chicken broth, and milk.
- Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are soft.
- Add in yogurt, cheddar cheese, lemon juice, and then salt and pepper to taste.
- Cook for an additional 5 minutes and serve.
