Leek and Potato Soup with Greek Yoghurt
This low-fat leek and potato soup is blended until smooth and finished with Greek yoghurt instead of cream. Chicken stock, bay leaf, and a little nutmeg give it a gentle savoury flavour, while toasted pumpkin seeds add crunch. It’s great for lunch or as a Christmas starter.
Nutrition Nutrition per portion
- Calories 222kcal 76kcal
- Fat 5.5g 1.9g
- Carbs 32.3g 11.1g
- Protein 10.1g 3.5g
- Fibre 4.9g 1.7g
Ingredients
- Main Recipe
To Serve
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
You may also like
Why I Like this Recipe
I like a starter that doesn’t fill you up before the main course at Christmas. The gentle flavour of leeks goes well before roast turkey. When it’s time to serve, I just stir in the yoghurt and sprinkle the toasted seeds on each bowl.
Tips and Variations
- Use vegetable stock pots instead of chicken stock pots for a vegetarian version.
- Taste the soup before adding the salt, as stock pots vary in saltiness.
- Replace some of the potato with celeriac for a more earthy flavour.
- Add a small pinch of dried thyme with the stock for a herby variation.
- Try sunflower seeds in place of pumpkin seeds, using the same weight.
- Swap the yoghurt garnish for a little finely grated mature Cheddar. This will change the calories and fat per portion.
- Reserve a few cooked potato pieces before blending, then return them to the soup for more texture.
- Serve smaller portions in heatproof cups as part of a Christmas buffet.
Meal Storage
Let the soup cool quickly in shallow containers and put it in the fridge within 2 hours. Keep it covered at 0 to 5°C and use within 2 days.
Freezer tips
To keep the best texture, freeze the blended soup before adding the yoghurt. Put it into freezer-safe containers and freeze for up to 3 months.
Defrost the soup overnight in the fridge. Reheat each portion just once over a gentle heat, stirring often, until it’s steaming hot all the way through. Don’t let it boil.
Frequently Asked Questions
Floury potatoes like Rooster or Maris Piper break down easily during cooking and give the soup a nice body when blended. You can use waxy potatoes too, but the texture may be a bit different.
Use the white and tender light green parts, aiming for 410g after trimming. Wash between the layers to get rid of any grit, and save the tough dark green leaves for making stock.
Take the pan off the heat and let the soup cool a little. Slowly mix a few spoonfuls of warm soup into the yoghurt before stirring it back into the pan, and don’t let the soup boil again.
Yes, use plain, unsweetened Greek-style yoghurt. A thinner product may make the soup a little looser, and the calories and protein will depend on the yoghurt used.
Yes. The leeks already give a mild onion flavour, so you can skip the onion and follow the rest of the method as usual.
Closing Note
For lunch, I like to serve the soup with a bread roll to tear and dip into the bowl. The soft centres of my homemade bread rolls are perfect for soaking up the last spoonfuls. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 🪶 Low Fat
- 🧊 Freezer Friendly
Reviews
Be first! Review this recipe now!
