Zuppa di Patate e Porri

Zuppa di Patate e Porri is a creamy and hearty Italian potato and leek soup, enriched with high-protein ingredients for a nourishing meal. Its velvety texture and subtle flavors make it a comforting dish perfect for any season.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Leeks - 2 medium, cleaned and sliced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Chickpeas - 100 grams, cooked
• Greek yogurt - 100 grams
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh thyme - 1 teaspoon, chopped

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced leeks and minced garlic, sautéing until softened, about 5 minutes.
3. Stir in the diced potatoes and cook for an additional 3 minutes.
4. Pour in the vegetable broth, bring to a simmer, and cook for 15-20 minutes until the potatoes are tender.
5. Add the cooked chickpeas and simmer for another 5 minutes.
6. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only half.
7. Stir in the Greek yogurt until fully incorporated, then season with salt, black pepper, and fresh thyme.
8. Serve hot, garnished with additional thyme if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting good digestion.
• High in protein from chickpeas and Greek yogurt, supporting muscle health.

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