Recipe description
June 19, 2026
Leek soup with potato and yogurt
Gentle leek soup with potato and yogurt to support digestion and fiber.
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from leeks and potatoes supports gut bacteria.
- Yogurt provides protein and probiotics for gut-friendly balance.
- Simple, plant-forward soup that's easy to fit into weeknight meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Leek
2
piece
Potato
3
piece
Onion
1
piece
Garlic
2
piece
Vegetable broth
4
cup
Oil, olive
1
tablespoon
Yoghurt
1
cup
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Chives
2
teaspoon
Instructions
1
Chop the leeks and potatoes into small pieces.
2
In a pot, add the chopped leeks, potatoes, water, salt, and black pepper.
3
Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are soft.
4
Blend the soup until smooth.
5
Stir in the yogurt and adjust seasoning if needed.
6
Serve warm, optionally garnished with additional yogurt.
More Recipes For Your Gut
Nutrition
190 kcal
Calories
8 g
Protein
28 g
Carbohydrates
4 g
Fiber
5 g
Sugar
6 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
What are the main nutritional benefits of this leek soup?
It combines fiber from leeks, starch from potatoes for energy, and yogurt for protein and calcium, with gentle, gut-friendly ingredients.
Is this soup vegetarian or vegan?
It’s vegetarian as written (includes dairy yogurt). For vegan, use plant-based yogurt and vegetable stock.
Can I make it dairy-free?
Yes—swap in plant-based yogurt and ensure the broth is dairy-free; the dish remains hearty.
What substitutes can I use for leeks or potatoes?
Use onions instead of leeks; try sweet potatoes or regular potatoes; greens like spinach or kale mix in.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; reheat gently on the stove or in a microwave.
Can I freeze the soup?
Yes. Freeze in a freezer-safe container up to 2–3 months. Yogurt may separate after thawing—stir and reheat.
How should I serve or garnish it?
Serve warm with crusty bread; a dollop of yogurt or a drizzle of olive oil; chopped chives or parsley.
How can I adjust the seasoning or flavor?
Start with a pinch of salt and pepper; you can add garlic, thyme, or a pinch of nutmeg for a gentle note—taste as you go.
How do I adjust the soup's thickness?
For a lighter soup, add more broth or milk; for thicker, simmer longer or puree more of the potatoes.
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