Protein Packed Potato Leek Soup

Leo Biette-Timmons

Creamy, High Protein Potato Leek Soup


This is a delicious, protein and fiber packed take on a classic potato leek soup.

Instead of heavy cream, I used a combination of blended silken tofu and white beans to create a thick, velvety texture — while keeping the soup lighter, and significantly higher in protein and fiber. The best part, you'd never know. A little butter and Gouda add depth and richness, and I simmered the broth with traditional herbs, so we're not lacking in the taste department.

It’s creamy, comforting, and surprisingly macro friendly.

 

Ingredients

  • 3 leeks, ends trimmed, sliced (white + light green parts)
  • 34 oz (964g) Yukon potatoes, chopped (about 3 large potatoes)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ tsp black pepper
  • 2 bay leaves
  • Salt to taste
  • 7 cups chicken stock (I used unsalted)
  • 1 can white beans, drained and rinsed (15 oz / ~425g)
  • 16 oz (454g) silken tofu
  • 28g Gouda cheese, grated
  • Handful fresh chives, chopped

 

Directions

  1. Chop and rinse your leeks.
  2. In a large pot over medium heat, melt butter. Add leeks and salt, and sauté 5–7 minutes until softened.
  3. Add onions, garlic, thyme, rosemary, pepper, and bay leaves and cook 5-10 minutes until fragrant.
  4. Add in the potatoes and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, until potatoes are fork tender.
  5. Remove bay leaves.
  6. Add white beans and silken tofu. Blend until completely smooth using an immersion blender (or carefully transfer to a blender).
  7. Stir in shredded Gouda, with more salt & pepper to taste. Add a handful of chopped chives for color.
  8. Top with fresh chives and a robust olive oil, serve and enjoy!

 

Nutrition & Macros Per Serving (1 of 6)

Calories: 350 kcal

Protein: 20 g

Carbohydrates: 50 g

Fiber: 8 g

Fat: 9 g

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