Recipe description
June 30, 2026
Spring leek soup with potato
Spring leek and potato soup to support gentle digestion.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables (leeks and potatoes) and olive oil.
- Includes plant-based fats and herbs for flavor with gut-friendly balance.
- Simple, practical soup that fits into busy weeks.
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
2
piece
Oil, olive
2
tablespoon
vegetable broth
4
cup
Salt
1
teaspoon
Black pepper
0.5
teaspoon
fresh herbs (such as thyme or parsley)
2
tablespoon
Instructions
1
Clean and chop the leeks, and dice the potatoes.
2
In a pot, heat the olive oil over medium heat.
3
Add the chopped leeks and sauté until soft, about 5 minutes.
4
Add the diced potatoes, vegetable broth, salt, and pepper.
5
Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
6
Use an immersion blender to puree the soup until smooth.
7
Stir in the fresh herbs and adjust seasoning to taste before serving.
More Recipes For Your Gut
Nutrition
260 kcal
Calories
6 g
Protein
38 g
Carbohydrates
5 g
Fiber
6 g
Sugar
9 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients in this spring leek and potato soup?
The soup centers on leeks and potatoes, with olive oil, herbs, and a light broth or water. It can be made creamy by blending; optional dairy or plant-based milk can be added.
Is this soup vegetarian or vegan?
Yes. It’s plant-forward. Use vegetable broth and skip any dairy to keep it vegan.
Can I freeze this soup?
Yes. Cool it, portion it, and freeze. Thaw and reheat gently on the stove or in the microwave.
What should I serve with the soup for a fiber-rich meal?
Pair with whole-grain bread or a side salad, or add a portion of beans or grains to the meal for extra fiber.
How can I adjust the texture?
Blend fully for a smooth, creamy soup, or blend only part of it to leave some texture.
How long does the soup keep in the fridge?
Store in the fridge for about 3–4 days.
Can I substitute leeks if I don’t have them?
Yes. You can use onions or a mix of onions and a little garlic; the flavor will be stronger.
What are the health benefits of this soup?
Leeks provide prebiotic fiber to support gut bacteria; potatoes add starch and fullness; olive oil contributes heart-healthy fats.
What are some tasty variations or add-ins?
Try herbs like thyme or parsley, a drizzle of olive oil, garlic, or a splash of cream or plant-based milk to adjust creaminess.
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