Potato and Leek Soup

HEAlthy eating

Potato and Leek Soup

recipe by
suzannah smart // smart dietetics

This recipe has been developed by Suzannah Smart of Smart Dietetics, in conjunction with The Co-op’s ‘A Healthy Choice’ campaign.

Everything you need for this recipe can be found in-store locally at Barossa Fresh Foodland or ordered for pickup or delivery to your door via our online store.


  • 2 tablespoons olive oil
  • 2 medium (400g) leeks, thickly sliced
  • 3 garlic cloves, crushed
  • 4 medium (600g) potatoes (skin on), washed and roughly chopped
  • 1L salt-reduced vegetable stock
  • 2 x 400g tins cannellini beans (no added salt), drained and rinsed
  • 1 tablespoon fresh thyme leaves, picked from the stem
  • 1/2 cup plain Greek yoghurt
  • 1/2 cup shaved parmesan (optional)
  • Cracked black pepper, to taste


  1. Heat olive oil in a large saucepan over a medium heat. Fry leek, garlic and potatoes, stirring occasionally until slightly golden and leek has softened, about 10 minutes. Stir in the crushed garlic for the last minute to cook.
  2. Add stock, cannellini beans and thyme leaves to the saucepan. Increase heat to high and bring to the boil, covered. Reduce heat to medium and simmer for about 20 minutes or until potato is soft.
  3. Add Greek yoghurt to the saucepan and blend using a stick blender until soup is smooth. Ladle into bowls and serve topped with parmesan and pepper to taste.

Serves: 4

The benefits of eating healthy

Some of the many benefits you can expect to experience by eating well and moving more include:

  • improved energy, sleep and mental health
  • reduced risk of developing chronic diseases such as diabetes, cardiovascular disease, dementia
  • improved management of blood sugar levels, cholesterol and blood pressure (with less reliance on medications)
  • lower your risk of developing a variety of different cancers
  • better gut health and microbiome
  • healthier hair, skin, nails and teeth
  • a stronger immune system

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