Creamy Leek and Potato Soup Recipe - Healthnut Nutrition (2024)

FAQs

What is the nutritional value of potato leek soup? ›

Leeks and wild ramps boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections.

They are high in vitamin K, which is important for blood clotting and bone health. They also contain vitamins A and C, which are important for a healthy immune system and skin. Leeks are also a good source of folate, a B-vitamin that's essential for cell growth and development.

Leeks are a healthy food and, like most foods, can be eaten in moderation as part of a balanced diet. Eating large amounts of leeks, however, can have some negative effects. First, leeks are high in fiber and can cause digestive discomfort, bloating, and gas if consumed in large amounts.

With a milder flavour they are incredibly versatile in cooking and add a subtle yet punchy flavour to many dishes. Not only are leeks packed with essential vitamins and minerals they are rich in specific health promoting antioxidants and particular types of fibre known to promote a healthy gut.

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits.

The diet leek soup is super-low in calories and contains a good amount of vitamins and fibre. It is also a natural diuretic that helps your body expel excess water.

Basic Leek and Potato Soup Calories

A basic leek and potato soup will have potatoes, leeks, olive oil and reduced-fat milk. A one-cup serving contains 101 calories as well as 2 grams of fat, 20 grams of fat and 2 grams of protein, per the USDA.

Is it OK to reheat leek and potato soup? ›

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

It's really not a good idea to leave it out at room temperature. I've left stock on the stove overnight at a simmer with the lid on. This keeps it hot enough that microbes won't grow but traps evaporation so it can't go dry. It is ok to put the soup in the refrigerator in a fresh room temperature container, covered.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Leeks, like many other vegetables, are best eaten raw because they tend to lose their beneficial properties once cooked. You can add them to salads, make a mix of raw vegetables, or add them to a pinzimonio.

Leeks are very low in calories, but do contain a decent amount of essential vitamins and minerals, including vitamins like vitamins A, B6, C, and K, and minerals like copper and manganese.

Nutrition Tip

As a tuberous root vegetable, potatoes are also a rich source of B-complex vitamins, including pyrixidine (B6), thiamin, niacin, pantothenic acid, and folate. Potatoes are also a great source of minerals, including iron, manganese, magnesium, copper, and potassium.