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.

Ingredient Swaps

If you cannot find Yukon gold potatoes, you can use white or russet potatoes. Swap the kefir yogurt for coconut yogurt to make the recipe vegan.

Nutrition Information

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.