Description
This Potato Leek Soup is your go-to recipe for ultimate comfort and nourishment. It’s filled with wholesome potatoes and tender leeks, blended to a creamy consistency that will warm you up from the inside out. The simplicity of this recipe means you get maximum flavor with minimal effort – making it perfect for a quick weeknight dinner or meal prep option. A light vegetarian soup that’s rich in flavor, it brings together the delicate taste of leeks and the earthy, starchy goodness of Yukon Gold potatoes. Top it with freshly chopped chives and a pinch of black pepper, and you have a bowl of pure coziness that’s as delicious as it is beautiful.
Ingredients
Units
Scale
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 large leeks (white and light green parts), cleaned and sliced
- 2 garlic cloves, minced
- 4 cups vegetable broth (or more for a thinner texture)
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- Freshly chopped chives and black pepper, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the minced garlic and stir for another minute.
- Add the diced potatoes, salt, bay leaf, thyme, and vegetable broth. Increase the heat to high and bring to a boil, then reduce the heat to low. Cover and let it simmer for 15 to 20 minutes, until the potatoes are fork-tender.
- Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, blend the soup in batches in a high-powered blender.
- Top the soup with chopped chives and freshly ground black pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes