Potato and Leek Soup
An easy vegetable soup with creamy yogurt, parmesan and dijon mustard.
Servings: 4 bowls
Calories: 200kcal
Cost: $40
Equipment
- 1 large pot to make our soup
- 1 immersion blender or regular blender
- 1 cutting board
- 1 sharp knife
Ingredients
- 2 large gold potatoes peeled and diced
- 2 leeks sliced thin
- ½ a sweet yellow onion diced
- 3 garlic cloves roughly chopped
- 2 large broccoli stalks quartered
- 2 celery stalks sliced thin
- 3 cups low sodium chicken broth
- 2½ cups water
- 1 tbsp fresh thyme
- ¼ cup fresh dill chopped
- 2 tbsp Dijon mustard
- ¼ cup Greek yogurt or coconut yogurt
- ¼ cup grated Parmesan
- 1 tbsp olive oil
- salt & pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, leeks and celery and cook for 4-5 minutes, or until the leeks and onions start to become a golden color. Add the garlic, thyme, broccoli stalks and potatoes followed by the chicken broth and water.2 large gold potatoes, 2 leeks, ½ a sweet yellow onion, 3 garlic cloves, 2 large broccoli stalks, 2 celery stalks, 3 cups low sodium chicken broth, 1 tbsp fresh thyme, 1 tbsp olive oil, 2½ cups water
- Bring the soup to a boil and let it boil for a minute. Then bring it down to a simmer and cover with a lid (keep it cracked). Let simmer for 15 minutes.
- Turn the heat off and blend the soup with an immersion blender until smooth or with minimal chunks. (You can also transfer the soup to a regular blender if needed).
- Add the dijon, dill, yogurt and Parmesan to the soup and stir until homogenous. Add a large sprinkle of salt and pepper - season to taste. Serve while warm!¼ cup fresh dill, 2 tbsp Dijon mustard, ¼ cup Greek yogurt, ¼ cup grated Parmesan, salt & pepper