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This Healthy Potato Leek Soup Feels Indulgent (without the 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.
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 25 Minuten
Zutaten:
- 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
Arbeitsschritte:
- 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.
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