Creamy Roasted Leek and Potato Soup with Lentils
Cosori Recipe

Creamy Roasted Leek and Potato Soup with Lentils

Indulge yourself in a bowl of silky comfort. Fragrant roasted leeks and creamy potatoes mingle with protein-rich lentils, creating a subtly earthy soup that’s as satisfying as it nourishing. Pair with a crusty baguette or sourdough bread so that no drop goes wasted.

How to Pick Leeks

Pick leeks that have a longer light green (white) part.

Prep Time 20 Mins
cook Time 34 Mins
Servings 6
Chef Jackie
Curated by:Chef Jackie

Fresh Ingredients

Scale:
YIELD 6 Serving

Roasted leeks, golden potatoes, and red lentils create a protein and fiber-rich base that supports satiety, blood sugar balance, and digestion, while the probiotic yogurt and antioxidant herbs have been shown to have anti-inflammatory benefits.


The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

Per Serving
SERVING SIZE  1
CALORIES  446 
PROTEIN  19 g
CARBOHYDRATES  67 g
FAT  10 g
FIBER  13 g 
SATURATED FAT  2 g
CHOLESTEROL  1 mg
SODIUM 191 mg 

Step by Step

Let's cook

PREP THE INGREDIENTS: 

  1. Cut off and discard the dark green leaves from the white root end of the leeks.
  2. Slice the root ends in half, then cut them into 1-inch pieces. Submerge the leeks in a large bowl of cold water and agitate them by vigorously stirring. Let the leeks sit for 2 to 3 minutes, then remove. Repeat 2 more times or until the water runs clear and no dirt is visible on the leeks. Drain well.
  3. Toss the leeks with 1 tablespoon of olive oil until well coated.
  4. Peel and chop the potatoes into ½-inch-thick chunks, then coat with 1 tablespoon of olive oil.

ROASTING THE VEGETABLES

  1. Remove the crisper plate from the air fryer basket.
  2. Select the Preheat function, adjust temperature to 450°F, then tap Start/Pause.
  3. Add the leeks into the air fryer basket.
  4. Select the Broil function, adjust time to 16 minutes, then tap Start/Pause.
  5. Stir halfway through cooking.
  6. Remove when done and place into bowl.
  7. Add the potatoes immediately to the basket and return it to the air fryer.
  8. Select the Air Fry function, adjust the temperature to 380°F and time to 18 minutes, then tap Start/Pause.
  9. Stir potatoes halfway through cooking.
  10. Remove when done and add the potatoes into the same bowl as the leeks.

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