Potato Leek Soup - Healthy Plant-Based Recipe - High Protein! (2024)

FAQs

How much protein is in leek and potato soup? ›

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.

The good news is that these soluble fibres are found in leeks, garlic and onions – all ingredients that feature in this recipe! The even better news is that the resistant starch found in potatoes is another good source of fuel for gut microbes, so it's an all-around gut-loving winner.

Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.

Generally this is bacon or ham. It sounds like your asking for a side dish for soup which would generally be some type of pickle. But your asking for protein.

One cup of raw leeks contains 54 calories, 13g of carbohydrates, 1g of protein, 2g of dietary fiber, and no dietary fat. Leeks are high in vitamin A (one cup offers 30% of your daily requirement), and they're a good source of vitamin C, vitamin K, and vitamin B6, as well as the minerals iron and manganese.

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

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.

Are leeks anti inflammatory? ›

Leeks have a variety of biological active effects, such as anti-cancer, anti-inflammation, anti-obesity, anti-oxidation and anti-bacteria, but the action mechanisms of these biological effects are still unclear.

Nutrition. In terms of what's good for you, both leeks and green onions have tons of vitamins and nutrients, but overall, leeks are more nutrient dense, with more fiber, and much more of manganese, Vitamin K, Beta Carotene & Iron.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

There is absolutely nothing wrong with the green part of a leek and is in fact, even more flavoursome than the white part. Adding the green part of the leek to leek and potato soup will therefore add more flavour AND make your soup a wonderfully vivid, bright green colour!

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

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.

1 Serving of bowl of potato soup contains 620 Calories, 17 grams of carbs, 9 grams of protein, and 58 grams of fat. This is a good source of proteins (16% of your Daily Value).