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Potato leek soup topped with yogurt, garnished with leek rings and fresh parsley
Creamy vegetable soup with fresh yogurt topping

Creamy Potato Leek Soup with Probiotic Yogurt Swirl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
This soup uses the starch from Russet potatoes to create a creamy emulsion without the need for heavy cream (roux-free). The addition of yogurt is functional: it adds lactic acid tang to cut the earthy flavor, and introduces live probiotic cultures. The leeks provide inulin fiber (prebiotics), feeding the gut bacteria introduced by the yogurt.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Immersion Blender (Stick Blender): Allows you to puree the soup directly in the pot. It gives you control to stop *before* the potatoes become gluey (a risk with countertop blenders).
  • Large Soup Pot (Dutch Oven): Holds the heat well for a gentle simmer, preventing the bottom from scorching while the potatoes soften.
  • Vegetable Peeler: For the potatoes.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Clean leeks thoroughly. Slice and soak.

Tip: Leeks grow in sandy soil. Agitate the slices in a bowl of water and let the grit settle to the bottom before scooping the leeks out.
2 ✓

Sweat leeks and garlic.

Tip: Do not brown (caramelize) the leeks; we want to preserve the pale green color and delicate onion flavor.
3 ✓

Boil with potatoes until soft. Blend.

Tip: Use Russet (baking) potatoes. Waxy potatoes (like red ones) won't break down enough to thicken the soup naturally.
4 ✓

Blend carefully.

Tip: Over-blending potatoes releases too much starch, turning the soup into a gluey paste. Pulse until just smooth.
5 ✓

Serve with yogurt swirl.

Tip: Add the yogurt to the bowl, NOT the pot. Boiling temperatures kill the probiotic bacteria immediately.

Recipe FAQ

My soup turned gluey/sticky.
You over-blended the potatoes, releasing too much starch. Next time, pulse gently or use a masher for a rustic texture.
Can I freeze it?
Potato soups can separate and become grainy when frozen. It's best eaten within 4 days from the fridge.
Toppings?
Crispy bacon, chives, or homemade croutons add necessary texture crunch.

Ingredients

  • 2 large Leeks
  • 2 medium Potatoes (Russet)
  • 2 cloves Garlic
  • 3 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Plain Yogurt (Greek)
  • 1 tbsp Fresh Parsley (chopped)