Description
A creamy and comforting Potato Leek Soup, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth
- 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, sautéing until the leeks are soft, about 5 minutes.
- Pour in the vegetable broth, then add the potatoes, salt, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf and thyme sprigs. Using an immersion blender, blend the soup until smooth. If desired, add more broth for a thinner texture.
- Serve hot, garnished with freshly chopped chives and a sprinkle of black pepper.
Notes
For an even creamier texture, you can add a splash of cream at the end. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Potato Leek Soup, Soup Recipes, Comfort Food, Vegetarian Soup