Potato and Leek Cream Soup


Potato and leek cream soup

I wasn't a big fan of cream soups, but as I started to prepare them more often, I started to love them. When I don't know what to cook or I don't have the necessary time or mood, I always turn to a cream soup with the vegetables I have around the house. Also, cream soup is an ideal dish to save wilted vegetables that you don't know how to cook anymore. Served with your favorite toppings, the cream soup is a delicious dish. I wanted to save some wilted potatoes and thought I'd try a cream of potato and leek soup that turned out absolutely divine. And if you didn't know, leek is a healthy vegetable that brings many benefits to our health.
Leeks are nutritionally rich, which means they are low in calories and contain many vitamins and minerals. A portion of 100 grams of boiled leek has only 31 calories. Leeks also have a high content of provitamin A carotenoids, including beta-carotene. The body transforms these carotenoids into vitamin A, which is important for the health of the eyes and for the functioning of the immune system. It is also a good source of vitamin K1, which is necessary for blood clotting and heart health.
Leeks are a rich source of antioxidants, especially polyphenols and sulfur compounds. Antioxidants fight against free radicals, which damage body cells and contribute to the appearance of diseases such as diabetes, cancer and heart disease. Leeks are a particularly high source of kaempferol, a polyphenol antioxidant thought to protect against heart disease and some types of cancer.
Leeks contain several beneficial compounds that can reduce inflammation and protect heart health. For example, kaempferol in leeks has anti-inflammatory properties, and foods rich in kaempferol are associated with a lower risk of heart attacks or death from heart disease.
Leeks can improve digestion because they are a source of soluble fiber, including prebiotics, which work to maintain a healthy gut. These bacteria then produce short-chain fatty acids, which can reduce inflammation and contribute to the health of the digestive system.
Leeks can be eaten raw, but they can also be eaten and prepared thermally, fried, boiled or pickled. You can use leek as a salad topping, in various stews or you can use it to prepare this delicious cream soup recipe.
PREP TIME 5 mins
Cook Time 25 mins
Course Soup
Cuisine European
Servings 6
Calories 450 kcal


  • 6 potatoes
  • 2 onions
  • 1 leek
  • 200 g Greek yoghurt
  • 2 tbsp olive oil
  • salt
  • pepper
  • granulated garlic
  • chilli flakes
  • 4 slices of bacon


  • Cut the onion into scallions, the potatoes into cubes and the leek into rounds.
  • Set the multicooker to the saute function for 5 minutes. Add the oil, add the onion and fry it for 3 minutes, then add the leek and fry it together with the onion for 2 minutes. Add the potatoes and add enough water to cover the vegetables. Set the multicooker to the pressure cooking for 20 minutes.
  • After the program is ready, release the pressure manually. Using a vertical mixer, blend everything until we get a creamy consistency. Add the yogurt, season with salt, granulated garlic and pepper to taste.
  • Fry the bacon slices on both sides until they become crispy. We cut them into smaller pieces and put them over the soup along with chili flakes.


Keyword cream soup, healthy soup, leek cream soup, leek soup, potatoes cream soup, potatoes leek soup, potatoes soup, soup recipe, vegetarian, vegetarian food, vegetarian meal
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