A lower-calorie way to make Potato and Leek Soup
Potato and Leek Soup — with white beans and herb yogurt
Potato, leek and white beans blend into a silky soup without cream or butter, about 350 calories per serving.
Dry the main ingredient thoroughly, cook wet and firm components separately, and use high heat only after the interior texture is under control. The finished potato and leek soup has clear browning and distinct textures with no greasy or watery layer.
What changes—and what stays
From with cream, butter and bread often 500–700 kcal to 350 calories
Blend white beans and potato for creaminess and finish with yogurt. Sweet leek, thyme, bay, pepper, chive and cultured yogurt create gentle savoury depth.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Blend white beans and potato for creaminess and finish with yogurt | Sweet leek, thyme, bay, pepper, chive and cultured yogurt create gentle savoury depth. |
How the flavor stays
Sweet leek, thyme, bay, pepper, chive and cultured yogurt create gentle savoury depth.
A cost rule that survives inflation
Leeks, potatoes and canned beans make eight low-cost bowls.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kgpotatoes
- 900 gleeks
- 700 gwhite beans
- 2.4 lvegetable stock
- 350 gplain yogurt
- 25 gcanola oil
- 40 gchives and thyme
- 4bay leaves
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Wash leeks thoroughly
Slice and rinse between every layer until grit-free.
Look for: Rinse water is perfectly clear.
Step 2 · follow the visible cue
Sweat without browning
Soften leeks in measured oil and stock over moderate heat.
Look for: Leeks are translucent with no brown edges.
Step 3 · follow the visible cue
Simmer potatoes and beans
Add equal potato pieces, beans and stock and cook gently.
Look for: Potatoes crush easily and liquid remains pale.
Step 4 · follow the visible cue
Blend and temper yogurt
Blend silky, cool below boiling and stir in yogurt and herbs.
Look for: Soup coats a spoon without splitting.
Calories at the same serving size
158 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Potato and Leek Soup within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
Cool Potato and Leek Soup within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
Frequently asked questions
Can Potato and Leek Soup be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate until serving. Cool Potato and Leek Soup within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
What does the calorie figure for Potato and Leek Soup include?
It covers one stated serving from the listed quantities only; extra sides are not included. Blend white beans and potato for creaminess and finish with yogurt.
- potatoes1.4 kg
- leeks900 g
- white beans700 g
- vegetable stock2.4 l
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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