Description
A silky, cozy, and nourishing potato leek soup made creamy with skyr no heavy cream needed! This vegetarian, gluten-free, and high-protein soup is perfect for chilly days and easy weeknight meals.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1 large white onion, chopped
- 1 1/2 pounds leeks, white and light green parts only, trimmed and sliced
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped
- 4 cups vegetable broth (or water with bouillon powder)
- 1/2 teaspoon dried thyme or 3 sprigs fresh thyme
- 3/4 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1/2 cup skyr, plus more for topping (can sub plain Greek yogurt)
- 2 tablespoons chopped chives, for garnish
Instructions
- Trim the roots and dark green tops off the leeks. Slice lengthwise and rinse thoroughly to remove grit.
- Thinly slice the white and light green parts of the leeks. Chop the onion.
- In a large pot, heat olive oil over medium heat. Add the leeks and onion. Sauté for about 5 minutes, stirring frequently, until soft and fragrant.
- Peel and chop your potatoes into roughly equal chunks. Add them to the pot with the broth, thyme, salt, and a few cracks of black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.
- Turn off the heat and stir in ½ cup skyr. Use an immersion blender to purée the soup until smooth and creamy. (Or carefully blend in batches in a standard blender.)
- Taste for salt and pepper, and adjust as needed. Ladle into bowls and top with an extra dollop of skyr, a sprinkle of chives, and more black pepper.
Notes
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Add a splash of broth if it thickens. Great with crusty bread, a green salad, or cheddar toasties.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg