28+ Deliciously Low-Potassium Soup Recipes for Health-Conscious Eaters

When you’re managing your potassium intake due to health reasons, finding tasty, comforting meals that don’t compromise on flavor can be a challenge.

Soups, however, provide the perfect base for a low-potassium diet, offering a wide variety of flavors, textures, and nutritional benefits without overloading on potassium.
Whether you’re looking for something creamy and comforting, light and refreshing, or packed with seasonal ingredients, there’s a soup recipe to suit every taste and occasion.

In this blog, we’ve gathered over 28 low-potassium soup recipes that are not only gentle on your potassium levels but are also incredibly flavorful and easy to prepare.

From roasted pumpkin to classic vegetable blends, these soups will keep your meals satisfying and nutritious.

Let’s dive into the world of delicious low-potassium soups!

28+ Deliciously Low-Potassium Soup Recipes for Health-Conscious Eaters

Maintaining a low-potassium diet doesn’t mean sacrificing flavor or the joy of a hearty, comforting meal.

With these 28+ low-potassium soup recipes, you can enjoy a wide variety of delicious soups that are as nutritious as they are satisfying.

Whether you’re looking for a quick weeknight meal or a dish to impress guests, these recipes offer something for everyone.

So, grab your ingredients, start cooking, and indulge in these wholesome soups that are perfect for every season.

Your taste buds—and your health—will thank you!

Creamy Chicken and Vegetable Soup

This creamy chicken and vegetable soup is a comforting and nourishing option for those who need to manage their potassium intake. Packed with tender chicken, low-potassium vegetables, and a rich, creamy broth, it’s a filling meal that doesn’t compromise on flavor. This recipe is perfect for a warm and satisfying lunch or dinner, ideal for anyone looking to maintain a low-potassium diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup cauliflower florets
• 1 cup zucchini, chopped
• 1/2 cup carrots, diced
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1/2 cup heavy cream (or a low-fat alternative)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, until fully cooked. Remove and set aside to cool.
2. In the same pot, add onions and garlic. Cook for 2-3 minutes until softened.
3. Add cauliflower, zucchini, and carrots. Stir well, then pour in the chicken broth and bring to a simmer.
4. Once the vegetables are tender (about 10-12 minutes), shred the cooked chicken into bite-sized pieces and return to the pot.
5. Stir in the heavy cream and continue simmering for an additional 5 minutes.
6. Season with salt and pepper to taste, and garnish with fresh parsley.

This creamy chicken and vegetable soup provides a heartwarming and flavorful option for those on a low-potassium diet. By using low-potassium vegetables like cauliflower and zucchini, this dish ensures that you can enjoy a delicious and filling meal without compromising on your health. The creamy broth adds a luxurious touch, making it a perfect comfort food.

Low-Potassium Tomato and Basil Soup

This low-potassium tomato and basil soup is a fresh, light, and vibrant option, perfect for anyone needing to monitor their potassium intake. Using fresh tomatoes, a handful of herbs, and minimal seasoning, this soup delivers a comforting yet tangy flavor without the heavy potassium load found in traditional tomato soups. Ideal for a quick lunch or dinner, it’s a simple yet delicious option.

Ingredients:

• 6 medium ripe tomatoes, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onions and garlic and sauté for 2-3 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, and dried basil. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. Once the tomatoes have broken down, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
4. Return the soup to the pot, season with salt and pepper to taste, and simmer for another 5-10 minutes to meld the flavors.
5. Serve hot, garnished with fresh basil leaves.

This low-potassium tomato and basil soup is a flavorful and healthy option, ideal for anyone watching their potassium intake. The fresh tomatoes create a light, refreshing base, while the basil adds a fragrant herbaceous touch. This soup is both simple to prepare and satisfying, making it a great choice for a nourishing meal.

Butternut Squash and Leek Soup

Butternut squash and leek soup is a rich, velvety soup that’s perfect for a low-potassium diet. The sweet and nutty flavor of the butternut squash is complemented by the delicate taste of leeks, creating a balanced and wholesome dish. This soup is not only low in potassium, but it is also a great source of vitamins and fiber, making it both nutritious and delicious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 leeks, cleaned and chopped
• 1 medium onion, chopped
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup low-fat milk or cream (optional)
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and leeks, cooking for about 5-7 minutes until softened.
2. Add the cubed butternut squash and vegetable broth to the pot, bringing it to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
3. Once the squash is tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
4. Stir in the low-fat milk or cream if desired for extra creaminess.
5. Season with salt, pepper, and dried thyme. Garnish with fresh thyme before serving.

This butternut squash and leek soup is a smooth, creamy delight that provides a wholesome, comforting meal with minimal potassium. The combination of butternut squash and leeks offers a perfect balance of sweetness and savory flavor. It’s an excellent option for those looking for a filling, nutritious soup without exceeding potassium limits.

Chicken and Rice Soup

This chicken and rice soup is a simple, satisfying option for anyone needing to follow a low-potassium diet. With tender chicken, rice, and a flavorful broth, this soup is both comforting and nutritious. The light, clear broth makes it a great choice for a cozy meal, while the rice adds a subtle texture without increasing potassium content. This soup is easy to prepare, making it perfect for a quick weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup white rice
• 1 small onion, chopped
• 2 carrots, diced
• 3 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking for about 5 minutes until softened.
2. Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat to simmer and cook for 15-20 minutes until the chicken is cooked through.
3. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the soup.
4. Stir in the rice and continue to simmer for an additional 15 minutes until the rice is tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Chicken and rice soup is an ideal low-potassium dish that combines lean protein and carbohydrates in a light and flavorful broth. The addition of rice offers a comforting texture while keeping the potassium content in check. This soup is quick to prepare, making it perfect for busy days, and it’s guaranteed to be a hit with anyone looking for a healthy, heartwarming meal.

Carrot and Ginger Soup

Carrot and ginger soup is a vibrant, fragrant soup that’s both healthy and low in potassium. The sweetness of the carrots pairs wonderfully with the zing of fresh ginger, creating a soup that’s full of flavor yet gentle on your potassium levels. This vegan-friendly soup is perfect for a light lunch or dinner, offering a boost of vitamin A and antioxidants while being easy on the kidneys.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until softened.
2. Add the chopped carrots, grated ginger, and cumin (if using). Stir to combine, and cook for 2 minutes to release the flavors.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.

This carrot and ginger soup is a flavorful, low-potassium option that’s packed with nutrients. The sweetness of the carrots balances perfectly with the spicy warmth of ginger, while the cumin adds a subtle layer of complexity. This soup is easy to make and can be enjoyed as a quick, nutritious meal any time of the day.

Cauliflower and Leek Soup

Cauliflower and leek soup is a smooth, creamy, and comforting dish that’s perfect for those watching their potassium intake. The cauliflower provides a subtle, mild base, while the leeks add a gentle onion-like flavor. Together, they create a rich, satisfying soup that’s perfect for any season. This soup is vegan-friendly and can easily be customized with a variety of herbs and spices.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and chopped
• 1 small onion, chopped
• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and leeks, sautéing for about 5 minutes until softened.
2. Add the chopped cauliflower and vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
4. If desired, stir in the almond milk for extra creaminess.
5. Season with dried thyme, salt, and pepper to taste.

Cauliflower and leek soup offers a smooth, creamy texture with a delicate balance of flavors. The cauliflower provides a mild base, while the leeks and thyme add depth to the soup. This recipe is perfect for anyone looking for a filling yet low-potassium option that’s also vegan and dairy-free. It’s a versatile dish that can be enjoyed as a main or a side and is sure to become a favorite for those seeking a healthy, satisfying meal.

Broccoli and Cheddar Soup

Broccoli and cheddar soup is a creamy and comforting classic that’s perfect for anyone following a low-potassium diet. The mild flavor of the broccoli pairs perfectly with the richness of the cheddar cheese, making for a satisfying and nutritious meal. This recipe uses a lighter cream base and avoids high-potassium ingredients, providing all the comfort without the concern for potassium intake. It’s a great choice for a chilly day or when you’re in need of a filling, warm soup.

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 cup low-fat milk or cream
• 1/2 cup shredded cheddar cheese (low-fat if desired)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the broccoli florets and vegetable broth, and bring to a simmer. Cook for 10-12 minutes until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a regular blender.
4. Stir in the low-fat milk or cream, and then add the shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes creamy.
5. Season with salt and pepper to taste before serving.

This broccoli and cheddar soup is a rich, creamy dish that offers all the flavors of the beloved classic without the high potassium levels. The creamy texture and cheesy goodness make it a comforting meal, and the broccoli provides essential nutrients without contributing to excessive potassium intake. It’s perfect for those on a low-potassium diet looking to indulge in a familiar, warming soup.

Turkey and Spinach Soup

Turkey and spinach soup is a light yet hearty option, featuring lean ground turkey as the main protein source, along with the nutritional benefits of spinach. This soup offers a well-balanced, low-potassium meal that’s packed with flavor and a variety of textures. The turkey is tender and juicy, while the spinach adds a pop of green and vitamins, making this a wholesome meal for lunch or dinner.

Ingredients:

• 1 lb lean ground turkey
• 4 cups low-sodium chicken broth
• 2 cups spinach, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
4. Add the chopped spinach and dried oregano to the pot, and continue cooking for another 5 minutes until the spinach is wilted and tender.
5. Season with salt and pepper to taste and serve hot.

Turkey and spinach soup is a light, flavorful, and low-potassium meal that’s perfect for those looking to stay healthy without compromising on taste. The lean turkey provides a protein boost, while the spinach adds vitamins and minerals. It’s a nutrient-dense soup that’s quick to prepare and ideal for a balanced, low-potassium diet.

Sweet Potato and Apple Soup

This sweet potato and apple soup is a unique and delicious option, blending the natural sweetness of the sweet potatoes with the tartness of apples. The result is a warming, flavorful soup that’s both comforting and easy on potassium levels. The subtle sweetness of the apples complements the smooth, creamy texture of the sweet potatoes, making this soup a great choice for fall or winter meals.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 small onion, chopped
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
2. Add the cubed sweet potatoes, apples, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
4. Stir in the ground cinnamon and season with salt and pepper to taste. If you prefer a creamier texture, you can add the unsweetened almond milk.
5. Serve hot, garnished with a sprinkle of cinnamon or fresh herbs if desired.

Sweet potato and apple soup offers a beautiful balance of sweetness and warmth, making it a perfect choice for a low-potassium, nutrient-rich meal. The sweet potatoes provide a creamy base while the apples add a refreshing tartness, creating a unique and satisfying soup. It’s an excellent option for those looking for something a little different yet healthy and easy to prepare.

Zucchini and Mint Soup

Zucchini and mint soup is a light, refreshing option for anyone following a low-potassium diet. The mild flavor of zucchini pairs wonderfully with the cool, aromatic notes of fresh mint, making this soup both soothing and refreshing. Perfect for warmer weather or as a starter, it’s easy to make, nourishing, and ideal for anyone looking to enjoy a nutritious yet light meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Fresh mint for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped zucchinis and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the zucchini is tender.
3. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.
4. Stir in the chopped fresh mint, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh mint leaves if desired.

Zucchini and mint soup is a simple and light dish that is perfect for those on a low-potassium diet. The combination of tender zucchini and fresh mint creates a unique, fresh flavor profile that is both soothing and satisfying. This soup is easy to make, quick to prepare, and works well as a starter or a light main course, especially during warmer months.

Cabbage and Carrot Soup

Cabbage and carrot soup is a hearty and comforting low-potassium soup, perfect for those who want a filling, nutritious meal that’s gentle on their potassium levels. The cabbage adds a subtle earthiness, while the carrots provide natural sweetness. This vegetable-packed soup is incredibly easy to make, and the flavors improve over time, making it ideal for meal prep and leftovers.

Ingredients:

• 1 small head of cabbage, shredded
• 2 carrots, peeled and diced
• 1 small onion, chopped
• 4 cups low-sodium vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the shredded cabbage, diced carrots, and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the cabbage and carrots are tender.
3. Stir in the dried thyme, and season with salt and pepper to taste.
4. Serve hot, and enjoy as a warm, comforting meal.

This cabbage and carrot soup is a simple and satisfying dish that’s perfect for those on a low-potassium diet. The combination of cabbage and carrots creates a comforting, flavorful base, while the soup remains light and easy to digest. This recipe is great for a quick, nutritious meal and can easily be made in advance, as the flavors continue to develop over time.

Pea and Mint Soup

Pea and mint soup is a light, vibrant, and refreshing low-potassium dish that’s perfect for those looking for a healthy, flavorful meal. The sweetness of the peas is beautifully complemented by the cool, refreshing flavor of mint, creating a delightful and light soup. Ideal for spring or summer, this soup is simple to prepare and full of nutrients, making it an excellent addition to any low-potassium diet.

Ingredients:

• 3 cups frozen peas (or fresh if available)
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Fresh mint for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes until softened.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the peas are tender.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend only half of the soup, leaving some peas intact.
4. Stir in the chopped mint leaves and season with salt and pepper to taste.
5. Serve hot or cold, garnished with fresh mint leaves if desired.

Pea and mint soup is a light, flavorful, and nutritious choice for anyone on a low-potassium diet. The combination of peas and fresh mint creates a refreshing and mildly sweet soup that’s perfect for warmer days. This soup is easy to make, packed with vitamins, and provides a refreshing option for anyone seeking a healthy, low-potassium meal.

Roasted Pumpkin Soup

Roasted pumpkin soup is a warming and hearty option that’s perfect for a low-potassium diet. Roasting the pumpkin enhances its natural sweetness and depth of flavor, creating a rich, velvety texture when blended with a light broth. This seasonal soup is both comforting and full of vitamins, making it a great choice for anyone looking for a healthy, nutritious, and low-potassium meal.

Ingredients:

• 1 small pumpkin (about 3-4 lbs), peeled, seeded, and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup unsweetened coconut milk (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes or until the pumpkin is soft and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer and cook for another 5-10 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer the soup in batches to a regular blender.
5. Stir in the cinnamon, nutmeg, and unsweetened coconut milk (if using) for added creaminess. Season with salt and pepper to taste.

Roasted pumpkin soup is a comforting and nutrient-dense meal that offers all the rich, warming flavors of autumn without the high potassium content. Roasting the pumpkin enhances its natural sweetness, and when combined with the mild spices, it creates a silky-smooth soup. This recipe is perfect for fall or winter and is easy to prepare, making it an excellent addition to any low-potassium meal plan.

Cauliflower and Potato Soup

Cauliflower and potato soup is a creamy, hearty soup that combines the mild, delicate flavor of cauliflower with the smooth texture of potatoes. The result is a velvety soup that’s satisfying without being overly rich. By using a modest amount of potato and plenty of cauliflower, this soup keeps the potassium content low while offering a filling and nutritious meal.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (optional)
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the cauliflower florets, cubed potatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
4. Stir in the unsweetened almond milk for added creaminess, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives if desired.

Cauliflower and potato soup is a deliciously creamy and comforting dish that provides a satisfying meal while keeping potassium levels in check. The cauliflower and potato combine to create a smooth and hearty base, while the almond milk adds extra creaminess without the added potassium. This soup is perfect for a cozy lunch or dinner, and it’s both healthy and easy to make.

Leek and Potato Soup

Leek and potato soup is a creamy, classic dish that offers a rich texture and a savory flavor while keeping potassium content low. The leeks bring a mild onion-like flavor, which pairs perfectly with the creamy potatoes. This soup is easy to make, warming, and is a great option for those who need a comforting and nutritious low-potassium meal.

Ingredients:

• 2 leeks, cleaned and chopped
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk or low-fat cream (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. If using a regular blender, transfer the soup in batches.
4. Stir in the almond milk or low-fat cream for extra creaminess if desired, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Leek and potato soup is a comforting and creamy option that is perfect for a low-potassium diet. The leeks provide a gentle flavor, and the potatoes create a smooth, filling base. By adding a bit of almond milk or cream, you can achieve a rich, satisfying texture without the need for heavy cream. This soup is a simple and hearty meal, perfect for any time of year.

Note: More recipes are coming soon