Lighter – Recipe Coast

Leek and Potato Soup (A Lighter, Creamy Version)

admin — Tue, 18 Aug 2026 16:08:35 +0000

Leek and potato soup, lightened up: sour cream and Parmesan give it all the creaminess you want, no heavy cream required. Topped with fried leek greens and garlicky croutons for the best textures.

At A Glance

Ready In: 30 minutes
Serves: 4-6
Diet: Vegetarian, gluten-free, vegan-adaptable.
Nutrition Highlights: Good source of fibre and potassium from potatoes; protein boost from Parmesan.
Main Ingredients: Leeks, potatoes, Parmesan, light sour cream, sourdough.
Flavor Profile: Velvety, savory, gently sweet from leeks, with a little tang from sour cream.
Meal-Prep Friendly: Keeps 4 days in the fridge, freezes well (without the sour cream/Parmesan added, ideally)
Best Served With: Crusty bread, extra pepper or Everything Bagel seasoning.

There are a lot of leek and potato soup recipes out there, but this is my lightened-up version, and it’s the one I keep coming back to. Vegeta stock powder gives it a savory depth that plain stock cubes don’t quite manage, and swapping heavy cream for light sour cream keeps things lighter while still giving that creamy, tangy finish.

Blended potato starch does most of the heavy lifting for texture here, so you’re not relying on cream at all to get that velvety consistency. And here’s the fun part: I use every bit of the leek, frying the dark green tops into a crispy, oniony topping, and piling on garlicky sourdough croutons for crunch. It’s easily made vegan too; just skip the sour cream and Parmesan, or add nutritional yeast and a dairy-free yogurt instead.

You might also like these soup recipes: butternut squash and sweet potato soup, borscht soup, high protein butternut squash soup, watercress soup, turmeric zucchini soup, and make sure to check out these leek recipes.

What You’ll Need

Here is what you’ll need for this leek and potato soup recipe. Find the full measurements in the recipe card below.

Leeks – use the white and pale green parts for the soup base, and save the dark green tops for frying into a crispy garnish
Butter – for sautéing the leeks; swap for olive oil if needed
Garlic – for extra depth
White potatoes – the starch here is what gives the soup its creaminess, even without cream
Vegeta stock powder – adds umami; stock cubes or vegetable/chicken stock work too
Black pepper and nutmeg – nutmeg is subtle but adds a lovely warmth
Parmesan – adds savoury depth and a little protein; omit or use nutritional yeast for vegan
Light sour cream – for creaminess and tang without the heaviness of cream
Sourdough bread – for the croutons; great use for slightly stale bread
Green onions or chives – for serving

How To Make Leek And Potato Soup

Find the full recipe and nutritional information below. Here’s the rundown:

Wash the leeks well between the layers, then slice the white and pale green parts (for the soup) and the dark green tops (for frying) separately.

Melt the butter in a large pot, add the sliced white and pale green leeks with a little salt, and cook 4–5 minutes until soft.
Add the potatoes, garlic, pepper, nutmeg and Vegeta stock powder, stir, then pour in the water. Bring to a boil, then simmer about 15 minutes until the potatoes are tender.
Off the heat, stir the Parmesan and sour cream into the soup, then blend until smooth and creamy.

While the soup simmers, toss the sourdough cubes with olive oil, garlic powder, Italian seasoning and salt, then bake or air-fry until golden.
Pan-fry the reserved leek tops in a little oil until soft and golden.
Serve topped with the crispy leeks, croutons and a sprinkle of green onions or chives.

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Recipe Tips

Blend the soup until just smooth and silky — don’t overblend, as it can turn a little gloggy (over-blended potato can get gluey from the starch breaking down too much)
Make it vegan by skipping the Parmesan and sour cream, or add nutritional yeast and a dairy-free yogurt instead.
Storage: keeps 4 days in the fridge in an airtight container.
Freezing: freezes well, best without the sour cream and Parmesan already mixed in (stir in fresh after reheating).
Don’t skip the fried leek tops. They’re a genuinely simple way to use the whole vegetable and add a lot of flavor for very little effort.

Serving Suggestions

This is the kind of soup I want with warm crusty bread for mopping up the bowl, though the croutons already do a lot of that work. A simple green salad on the side keeps things light if you’re serving it as a starter, or bulk it up with a piece of grilled fish or chicken for a full dinner.

If you’ve tried this leek and potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A lightened-up, creamy leek and potato soup made with Parmesan and sour cream instead of heavy cream, topped with crispy fried leeks and garlicky sourdough croutons. Find step-by-step photos and more recipe tips above.

For the soup & fried leeks

Cut the white and pale green parts off the leeks and wash thoroughly under cold water, rinsing between the layers to remove any dirt. Pat dry. Wash and dry the darker green tops separately.
Slice the white and pale green parts for the soup. Thinly slice the dark green tops and set aside for the crispy topping.
Melt the butter in a large pot over medium heat. Add the sliced white and pale green leeks and salt. Cook 4–5 minutes, stirring occasionally, until soft and fragrant (not browned). A lid on top will speed this up.
While the leeks cook, peel and dice the potatoes and chop the garlic.
Add the potatoes and garlic to the pot, then sprinkle in the pepper, nutmeg and Vegeta stock powder (or stock cubes). Stir, then add the water. If using stock instead, omit the Vegeta. Bring to a boil, reduce to a simmer, and cook about 15 minutes until the potatoes are completely tender.
Meanwhile, toss the sourdough cubes with olive oil, salt, Italian seasoning and garlic powder. Spread on a tray and bake at 180°C/350°F until golden and crisp, tossing halfway, or air-fry at 190°C for 5–7 minutes, stirring a couple of times.
Heat the oil in a small pan over medium-high heat and fry the reserved dark green leek tops, stirring often, until soft and golden.
Remove the soup from the heat. Stir in the Parmesan and sour cream, then blend until just smooth and silky using a stick blender (or carefully in batches in a stand blender) — don’t overblend, as it can turn gloggy. Reheat gently if needed.
Ladle into bowls and top with the fried leeks, croutons, and chopped green onions or chives. Extra cracked pepper or Everything Bagel seasoning is a nice finish.

Important Ingredient Tips: Vegeta stock powder is what gives this soup its umami depth — regular stock cubes work but taste noticeably plainer.
Key Recipe Tips: Don’t skip the fried leek tops; blend just until smooth (overblending can make it gloggy); croutons can be made in the oven or air fryer.
Storage Tips: Keeps in the fridge for up to 4 days in an airtight container.
Make-Ahead Tips: The soup base (before blending in Parmesan and sour cream) can be made a day ahead and reheated. Croutons and fried leeks are best made fresh or reheated in a dry pan to re-crisp.
FAQs:

Can I make this without a blender? You’ll lose the smooth texture, but you can mash it roughly with a potato masher for a chunkier soup.
Can I use regular cream instead of sour cream? Yes, though you’ll lose the slight tang; heavy cream or crème fraîche both work.
Is this soup gluten-free? Yes, as long as you skip the croutons or use gluten-free bread.

Keywords: leek and potato soup, potato leek soup, healthy leek potato soup

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Southern Potato Salad (Lighter, Creamy & Classic)

admin — Fri, 22 May 2026 00:23:28 +0000

This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

At A Glance

Ready In: 35 minutes + chilling time
Serves: 6–8
Diet: Gluten-free, nut-free
Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

Here is what you’ll need for this southern potato salad recipe. Find the full measurements in the recipe card below.

Potatoes & mix-ins:

Waxy potatoes — Yukon Gold or baby potatoes work best here. They hold their shape after cooking and have a naturally buttery flavor. Starchy varieties like Russet can be used if you prefer a softer, creamier texture, but they tend to break down more. No peeling necessary if you’re using baby potatoes with thin skin.
Hard-boiled eggs — an essential in any southern-style potato salad. I like to chop them into a mix of larger and smaller pieces so you get a bit of egg in every forkful.
Celery — adds crunch and freshness; don’t skip it.
Red onion — finely diced so it blends in without overpowering. Soaking it in cold water for 5 minutes first will mellow the sharpness if you’re sensitive to raw onion.
Dill pickles — a classic in any southern potato and egg salad. The brine also goes into the dressing, so grab the jar and don’t throw it out.
Radishes — not always traditional, but they add a lovely peppery crunch. I really love them here. You can leave them out for a more classic version.

For the lightened creamy dressing:

Light mayonnaise + Greek yogurt — the combination gives you that classic creamy richness without going overboard. Full-fat mayo and sour cream work too if that’s what you have.
Pickle juice — this is the secret weapon. Adds tang without any extra effort. Start with 1 tablespoon and add more to taste.
Dijon mustard — for depth and a little heat. Yellow American mustard is optional, but keeps it tasting classic.
Smoked paprika — adds a subtle warmth and color. Regular paprika works too.
Sugar or honey — just a small touch to balance the tang. Completely optional, but it rounds out the dressing nicely.

Garnish:

Fresh chives — adds color and a mild onion flavor. Flat-leaf parsley or dill are good alternatives.
Extra paprika — a light sprinkle over the top looks great and adds a little color.

How To Make Southern Potato Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this healthier version of a southern potato salad.

Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.
While the potatoes cook, hard-boil the eggs. Cover with cold water, bring to a boil, then simmer for 7–8 minutes. Cool under cold running water, peel, and chop into chunky pieces — a mix of bigger and smaller bits gives the best texture in every forkful.

In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

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Recipe Tips

Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — made a little lighter with Greek yogurt and fresh veggies for extra crunch. Find step-by-step photos and more recipe tips above.

Lightened creamy dressing:

Scrub your potatoes and cut them into halves or quarters, depending on the size of the potatoes. Try to keep them even so they cook at the same rate. If you’re using baby potatoes, halve them. Place in a pot, cover with cold salted water, bring to a boil, then simmer until just fork-tender. Drain and let them sit in the colander for a few minutes to steam-dry.
While the potatoes cook, boil the eggs. Place them in a small saucepan, cover with cold water, and bring to a boil. Simmer for 7–8 minutes. Drain and cool under cold running water. Peel and chop into chunky pieces — a mix of larger and smaller bits gives the best texture.
In a large bowl, whisk together the light mayonnaise and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using). Stir in the pickle juice, salt, pepper, smoked paprika, and sugar or honey. Taste — the dressing should be tangy and well-seasoned. It will mellow once the potatoes are added.
Add the warm (not piping hot) potatoes to the bowl with the dressing and fold gently to coat. The warmth helps them absorb all the flavor. Add the chopped eggs, celery, red onion, dill pickles, and radishes. Fold to combine.
Using a spoon, lightly press and break up some of the potato pieces so you get a mix — roughly 80% chunky and 20% creamy. This gives it that classic southern potato salad texture.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Before serving, stir well and taste again. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Adjust salt if needed. Top with fresh chives and a sprinkle of smoked paprika.

Important Ingredient Tips: Use waxy potatoes (Yukon Gold, baby potatoes, or red potatoes) for the best texture — they hold their shape and don’t turn to mush. For pickle juice, use the brine from your dill pickle jar.
Key Recipe Tips: Don’t overcook the potatoes. Steam-dry them after draining. Add warm potatoes to the dressing — this is the most important step. Mash some potatoes lightly for a creamier texture.
Storage Tips: Keeps in an airtight container in the fridge for up to 4 days. Not suitable for freezing.
Make-Ahead Tips: This salad gets better overnight as the flavors meld. Make it a day ahead and store covered in the fridge. Re-season and loosen with a splash of pickle juice or extra yogurt before serving.
FAQs:
Can I use regular mayonnaise instead of light? Yes — full-fat mayo will give you a richer result. You can also swap the Greek yogurt for sour cream.
What potatoes are best for southern potato salad? Waxy potatoes like Yukon Gold, baby potatoes, or red potatoes work best because they hold their shape. Avoid starchy varieties like Russet if you want distinct chunks.
Can I make this dairy-free? Yes — replace the Greek yogurt with extra mayo, a dairy-free yogurt, or a little sour cream alternative.
How long does potato salad last in the fridge? Up to 4 days in a sealed container. Stir and re-season before serving, as the potatoes soak up the dressing over time.
Can I make this without radishes? Absolutely. They’re a non-traditional add for crunch and colour — leave them out for a more classic version, or swap for diced cucumber.

Keywords: potato salad with egg, potato and egg salad, creamy potato salad, easy potato salad, southern potato salad, southern potato salad recipe, southern style potato salad

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