I am sharing my absolute favourite recipe for a low-calorie, creamy potato leek soup that won’t derail your healthy eating goals.
Estimated reading time: 6 minutes
- Ingredients You’ll Need
- How to Make Soup
- My Tried and True Tips
- Potato Leek Soup Recipe
What if I told you that you could enjoy that same indulgent, creamy texture and deep, comforting flavour of potato soup without the caloric guilt? It’s not a trick, it’s simply smart cooking!
Myth Debunked: Low-Calorie Doesn’t Mean Low Flavour!
One of the biggest misconceptions about healthy eating is that it has to be bland or unsatisfying. This potato leek soup recipe It’s a testament to how healthy eating can be incredibly delicious and satisfying.
- Potatoes are your Secret Weapon: When cooked until tender and then blended, potatoes (especially starchy varieties like Russet or Yukon Gold) release their starches, naturally thickening the soup into a smooth, creamy consistency without the need for excessive fats.
- Aromatic Foundation: The gentle sautéing of leeks, thyme, and garlic builds a robust flavour base that permeates every spoonful.
- Quality Broth is key: Using a good quality, low-sodium vegetable stock (or chicken broth if you’re not keeping it strictly vegan) is crucial. It infuses the soup with depth right from the start.
- Blender Magic: An immersion blender or a stand blender is essential here. The process of blending emulsifies the ingredients, creating that signature silky texture that mimics a cream-laden soup.
Ingredients You’ll Need
- Potatoes like Russet or Yukon Gold or any other variety with good amount of starch.
- Leek (white and light green parts only) gives the subtle sweetness and caramelised flavour to the soup.
- Aromatics like thyme, onion, bay leaf, and garlic build the flavour profile.
- Olive Oil instead of butter to save calories.
- Vegetable Stock preferably homemade or store bought low sodium
- Seasoning of salt and pepper.
- Optional Garnishes: Fresh chives or parsley (chopped), a swirl of unsweetened plant-based milk (almond, or coconut) if desired for extra creaminess, grated cheddar cheese or a dollop of sour cream.
How to Make Soup
Prep Work:
- Cut off the dark green tops and the root end of the leeks.
- Finely chop the white and light green parts.
- Place the sliced leeks in a colander and rinse them thoroughly under cold running water, separating the layers to remove any trapped dirt or grit. Drain well.
- Remove the skin of potatoes and dice them into bite size pieces.
- Finely chop garlic and onion.
Sauté Aromatics:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil.
- Add chopped leeks, onion, garlic, bay leaf, and thyme. Cook, stirring occasionally, until softened, translucent, and a sweet aroma is released about 2 – 3 minutes. Do not let them brown.
Add Potatoes and Liquid:
- Add the diced potatoes to the pot.
- Pour in the vegetable stock.
- Season with salt and black pepper to start.
Simmerand Blend:
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Discard bay leaf and thyme (if using sprig). Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (never fill a blender more than halfway with hot liquid) and blend until smooth, then return to the pot.
Season and Serve:
- At this stage, stir in the nutritional yeast (if using), or coconut cream or plant based milk.
- Taste the soup and adjust the seasoning as needed – you might need a little more salt, pepper, or even a splash of lemon juice for brightness.
- If you prefer a slightly thinner consistency, add a little more hot broth.
Garnish and Enjoy: Ladle the hot soup into bowls. Garnish with fresh chives or parsley, a swirl of coconut cream, or a dash of smoked paprika. Serve immediately and savour!
- Make it Heartier: For a more substantial meal, consider adding cooked white beans, chickpeas, or even roasted vegetables like carrots or parsnips.
- Crispy Toppings: A sprinkle of homemade croutons (baked, not fried), roasted chickpeas , or crispy fried onions (use an air fryer for a healthier option!) can add wonderful texture.
My Tried and True Tips
- Proper Leek Cleaning is Non-Negotiable: Don’t skip this step! Leeks are notorious for holding grit.
- Seasoning Throughout: Adding salt and pepper at different stages helps build layers of flavour. Always taste and adjust before serving.
- For Extra Creaminess (Still Low-Cal): A small amount (¼ to ½ cup) of unsweetened cashew milk, almond milk, sour cream, or coconut cream can be stirred in at the end for an even richer mouthfeel without significant calorie impact.
More Soup Recipes
- Green Goddess Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
- Healthy Mushroom Soup
- Vegan Thai Coconut Soup
- Creamy Cauliflower Soup
Ingredients
- ▢ 3 large size potatoes, peeled and diced
- ▢ 1 tablespoon olive oil
- ▢ 1 medium size onion, diced
- ▢ 1 whole leek, chopped
- ▢ 2 sprigs thyme
- ▢ ½ tablespoon minced garlic
- ▢ 1 bay leaf
- ▢ 4 Cup vegetable stock ( get recipe )
- ▢ 1 teaspoon black peppercorns
- ▢ ½ teaspoon salt or to taste
- ▢ Handful of parsley, chopped
Instructions
- Cut off the dark green tops and the root end of the leeks. Finely chop the leek. Place the sliced leeks in a colander and rinse them thoroughly under cold running water, separating the layers to remove any trapped dirt or grit. Drain well. Remove the skin of potatoes and onion and dice them into bite size pieces. Finely chop garlic.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil. Add chopped leeks, onion, garlic, bay leaf, and thyme. Cook, stirring occasionally, until softened, translucent, and a sweet aroma is released about 2 – 3 minutes. Do not let them brown.
- Add the diced potatoes to the pot. Pour in the vegetable stock. Season with salt and black pepper to start.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Discard bay leaf and thyme. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
- At this stage, stir in the nutritional yeast (if using), or coconut cream or plant based milk. Taste the soup and adjust the seasoning as needed.
- Garnish with fresh chives or parsley, a swirl of coconut cream, or a dash of smoked paprika. Serve warm!
Recipe Notes:
- Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. Freezer: This soup freezes very well! Pour cooled soup into freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency. Spice it Up: A tiny pinch of white pepper or a dash of cayenne pepper can add a subtle kick. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (never fill a blender more than halfway with hot liquid) and blend until smooth, then return to the pot.
Nutrition
We follow a strict NO SPAM Policy
Potato Leek Soup Recipe
Equipment
- stockpot or saucepan
- Blender
Ingredients
- 3 large size potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium size onion, diced
- 1 whole leek, chopped
- 2 sprigs thyme
- ½ tablespoon minced garlic
- 1 bay leaf
- 4 Cup vegetable stock ( get recipe )
- 1 teaspoon black peppercorns
- ½ teaspoon salt or to taste
- Handful of parsley, chopped
Instructions
- Cut off the dark green tops and the root end of the leeks. Finely chop the leek. Place the sliced leeks in a colander and rinse them thoroughly under cold running water, separating the layers to remove any trapped dirt or grit. Drain well. Remove the skin of potatoes and onion and dice them into bite size pieces. Finely chop garlic.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil. Add chopped leeks, onion, garlic, bay leaf, and thyme. Cook, stirring occasionally, until softened, translucent, and a sweet aroma is released about 2 – 3 minutes. Do not let them brown.
- Add the diced potatoes to the pot. Pour in the vegetable stock. Season with salt and black pepper to start.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Discard bay leaf and thyme. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
- At this stage, stir in the nutritional yeast (if using), or coconut cream or plant based milk. Taste the soup and adjust the seasoning as needed.
- Garnish with fresh chives or parsley, a swirl of coconut cream, or a dash of smoked paprika. Serve warm!
Notes
- Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. Freezer: This soup freezes very well! Pour cooled soup into freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency. Spice it Up: A tiny pinch of white pepper or a dash of cayenne pepper can add a subtle kick. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (never fill a blender more than halfway with hot liquid) and blend until smooth, then return to the pot.
Nutrition
Once you try these homemade potato cheese balls you will never go back to readymade ones. Be sure to watch the video!
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- Baking vs. Deep-Frying
- Watch Cheese Balls Video
- Serving Suggestion
- Potato Cheese Balls FAQs
- Potato Cheese Balls Recipe
We all love CHEESE BALLS. Whether they come from a ready to fry packet, frozen section of a deli shop, or a cafe, we all have our favourites.
Potato Cheese Balls are a crispy vegetarian snack with the melted cheese heaven inside.
What’s so special about potato cheese balls?
- freezer-friendly
- purely vegetarian
- preservatives free
- super crisp exterior
- melt-in-mouth cheese lava
- require a few basic ingredients
Isn’t that a winning cheese ball recipe already?
In case you are a chicken lover, try my most popular chicken cheese balls recipe .
Ingredients You’ll Need
You need a few pantry staples to make cheese balls at home:
For Cheese Balls:
- Boiled Potato – without skin and grated. Feel free to use leftover or readymade mashed potato for making cheese balls. You can use boiled sweet potato as well.
- Corn flour (corn starch) – to bind the cheese balls. Instead of cornflour you can use all-purpose flour (maida).
- Grated Cheese like cheddar or any hard/processed cheese
- Salt, Pepper, Garlic Powder, Italian Herbs
For Stuffing:
- Mozzarella or Pizza Cheese – cut into small squares/bites to stuff inside the cheese balls.
For Coating:
- Bread Crumbs – you can use Panko bread crumbs or a mixture. Or coarsely ground cornflakes and bread slices. Subsitute: Pulse ¼ cup plain unsweetened breakfast cornflakes and 1 bread slice (with brown edges) in a food processor to make a coarse mixture. Use this for coating cheese balls.
- Corn Starch Paste – combine 1 tablespoon of corn flour with ¼ cup of water to make a thick paste or slurry.
Baking vs. Deep-Frying
Nothing can beat the texture and crispness of deep-fried potato cheese balls. If you are looking for authentic cafe-style cheese balls then stick to the deep-frying technique.
Whereas, for healthy cheese balls bake them at 200-degree Celcius for 15 – 20 minutes . Brush them with oil or use the cooking spray before baking.
You can air-fry the cheese balls as well.
To make it in an air fryer, preheat the air fryer at 180 degrees for 10 minutes. Then, arrange the cheese balls in an air fryer basket and brush them with oil. Bake for 15 -18 minutes or until golden and crisp. Keep in mind to flip cheese balls once halfway through the cooking time.
Watch Cheese Balls Video
Serving Suggestion
Potato Cheese Balls are incomplete without an excellent dipping sauce. Serve them with your favorite dipping sauce for a cafe-style snacking experience at home.
My favourite dipping sauces to accompany a cheese ball are:
- Spicy Mango Dip
- Green Mint Chutney
- Good Old Tomato Ketchup
We need slightly hard-boiled potatoes for making cheese balls. I prefer boiling them in the microwave. Put potatoes inside a ziplock bag. Heat in microwave for 5 – 6 minutes. Peel and use. This way, potatoes are totally dry and not water clogged. Or boil them in a pressure cooker. Keep boiled potatoes in the fridge overnight or at least 2 – 3 hours before using.
Combine ¼ Cup unsweetened breakfast cornflakes and 1 slice of bread in a mixer. Blend to make a coarse powder. Use it for coating any cutlet or other dishes. You can store it in the fridge for months.
If you need that melted cheesy goodness in the center of your cheese balls, always use mozzarella or good-quality pizza cheese. No other cheese will give you the same result.
You can freeze uncooked cheese balls for 1 – 2 months. Or you can store them in the refrigerator for 2 – 3 days.
The answer is NO. Cheese Balls are best served and enjoyed piping hot. The cheese stuffed inside is gooey, and the exterior is crisp. After a few hours, potato cheese balls turn a bit soggy and lose their crunch.
More Vegetarian Snack Recipes
- Falafel
- Oats Cutlet
- Zucchini Fritters
- Vegetable Cutlet
- Masoor Dal Cutlet
- Corn Paneer Cutlet
- Cheese Suji Cutlet
Ingredients
Ingredients For Cheese Balls:
- ▢ 4 boiled potato
- ▢ ¼ Cup grated cheese (any hard cheese)
- ▢ ¼ Cup cornflour (corn starch)
- ▢ 1 teaspoon red chilli flakes
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon black pepper
- ▢ Salt to taste
Ingredient For Stuffing:
- ▢ 100 gram mozarella or pizza cheese (cut into small squares)
Ingredients For Coating:
- ▢ 1 Cup bread crumbs
- ▢ 1 tablespoon cornflour
- ▢ ¼ Cup water
Ingredient For Frying:
- ▢ 2 ½ Cup cooking oil
Instructions
Prepare Cheese Balls:
- Grate potato in a mixing bowl. Add grated cheese, cornflour, spices, salt, and pepper. Mix nicely and form a smooth, non-sticky dough. There shouldn’t be any lumps in the dough.
- To shape balls, grease your hands with a teaspoon of oil. Pinch a spoonful of dough. Shape it into a round ball. Gently flatten using fingers. Place a small piece of mozzarella cheese. Cover it neatly with the potato mixture. Once again, shape it into a round ball. Similarly, shape all the cheese balls. Keep in the fridge until ready to fry.
Coating Cheese Balls:
- Combine cornflour with water and make a smooth paste. Set aside.
- In another bowl, add bread crumbs. Place these two bowls next to each other.
- Dip each cheese ball in cornflour liquid and then coat with bread crumbs evenly. Arrange coated cheese balls on a plate. Keep in the fridge while heating the oil.
Frying:
- Heat oil in a frying pan over medium-high heat.
- Once the oil is preheated, carefully add cheese balls into the hot oil in small batches. Fry till golden, and crisp from all the sides.
- Transfer fried balls to a metal seive.
- Serve potato cheese balls immediately with ketchup or dip of your choice.
Recipe Notes:
- For perfect cheese balls, please follow the ingredient measurements.
- Always grate the potato and not mash them. If you are using leftover mashed potato then it’s fine.
- Do not boil the potatoes in too much water for making cheese balls. Try to use microwave boiled potatoes or slightly hard-boiled potatoes instead of water clogged ones.
- If the cheese ball dough/mixture seems too sticky add more cornflour or apply a teaspoon of oil. You can keep it in the fridge too for 15 – 20 minutes. It becomes easy to handle.
- You can store cheese ball dough in the refrigerator for 2 – 3 days. You can freeze cheese balls for 1 month.
- Be careful while frying the cheese balls. Sometimes, the cheese might burst. Always fry cheese balls on medium-high flame.
- These cheese balls are highly customizable in that sense. Feel free to season them with herbs and spices of your choice. From coriander, minced garlic, thyme, oregano to chilli flakes, pick any seasoning you like to flavor the potato cheese balls.
Nutrition
We follow a strict NO SPAM Policy
