Potato Leek Soup
Creamy, cozy, and nourishing, this Potato Leek Soup is made with just a handful of ingredients and endless comfort.
Equipment
- - Soup pot
- - Immersion blender (or regular blender)
- Cutting board & knife
Ingredients
- - 3 large leeks white/light green parts, thinly sliced
- - 2 tbsp butter or olive oil
- - 2 cloves garlic minced
- - 2 tsp thyme fresh or ½ tsp dried
- - 1½ lbs Yukon Gold potatoes peeled & diced
- - 4 cups vegetable broth
- - 1 cup milk cream, or non-dairy milk
- - 1 tbsp lemon juice optional
- - Salt & pepper to taste
- - Garnish: chives olive oil, croutons
Instructions
- Soak sliced leeks in water to remove grit. Drain well.
- Sauté leeks in butter/oil 6–8 minutes. Add garlic & thyme, cook 1 minute.
- Add potatoes & broth. Simmer 20 minutes until potatoes are soft.
- Blend soup to desired texture.
- Stir in milk. Simmer 5 minutes. Add lemon juice (optional), salt & pepper.
- Serve hot, garnished as desired.
Notes
- Use Yukon Gold for best texture
- Freeze before adding dairy
- Add kale or beans for extra heartiness
- Freeze before adding dairy
- Add kale or beans for extra heartiness