• Brittany Aldridge

My Healthy Potato & Leek Soup

Potage Parmentie or Potato & Leek Soup is a classic French soup and loved by many! Good things don't need to be changed, but I made up this recipe when I didn't have any cream in the house and used Greek Yoghurt instead. The Greek yoghurt adds a lovely slightly sour dimension to the soup, and still delivers on the creaminess we expect when we take a spoonful of the classic. This soup is healthy, easy to prepare, and delicious. Making this the perfect warming meal on a wintery day. Please try this out and let me know how it goes!

This recipe will serve 6


INGREDIENTS

  • 3 tablespoons of extra virgin olive oil

  • 1 tablespoon of butter

  • 4 large leeks, washed

  • 2 celery stalks, washed and leaves removed

  • 2 brown onions, peeled

  • 6 medium sized potatoes, washed and peeled

  • 4 cups of water

  • 2 bay leaves

  • 1 1/2 teaspoons of dried thyme

  • 1 1/2 teaspoons of dried oregano

  • 2 teaspoons of salt

  • 1 teaspoon of freshly cracked black pepper

  • 1 cup of full-fat Greek Yoghurt

INSTRUCTIONS

  • On a clean chopping board, finely dice celery and onion. Then, in a large dutch oven or pot on medium heat, add the olive oil, celery and onions and cook, stirring occasionally while you prep the leeks and potatoes.

  • Slice the leeks lengthways then wash again if you see any dirt between the leaves, finely slice them into semi-circles and add them to the pot. Cut the potatoes into medium sized cubes and set aside.

  • When the onion is translucent and the leeks are soft and wilted (after about 10 minutes of cooking), add the potatoes, salt, pepper, oregano, thyme and bay leaves. Add the water and then bring to the boil, before covering the pot and reducing heat to low. Simmer the soup for 20-30 minutes or until the potatoes are soft.

  • Once the potatoes are soft, remove and discard the bay leaves. Then purée the soup with a hand mixer until very smooth (be very careful as the soup will be hot, alternatively you can also blend the soup in a blender then add it back to the pot).

  • Add the greek yoghurt to the pot and give it a whisk until everything is thoroughly combined, then simmer for an additional 5 -10 minutes. Taste for seasoning, and add more salt and pepper if required.

  • To serve; ladle into bowls and top with more yoghurt or some fresh herbs if you would like.

Notes: This soup will keep in an airtight container in the fridge for up to 4 days.

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