Description
Warm up with this creamy and comforting Potato Leek Soup, a classic dish that’s perfect for any time of year.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- freshly chopped chives and black pepper for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
- Stir in the vegetable broth, potatoes, salt, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Remove bay leaf and thyme sprigs. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Return soup to the pot and adjust consistency with more broth if necessary. Heat through and season with additional salt and pepper to taste.
- Serve garnished with chopped chives and freshly ground black pepper.
Notes
For a richer flavor, consider adding a splash of cream or a sprinkle of grated cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 245 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Potato Leek Soup, soup recipes, comfort food