Description
Creamy Potato Leek Soup to Warm Your Soul and Satisfy. This potato leek soup is a comforting dish perfect for chilly days, delivering rich flavor and creamy texture.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks (White and light green parts only)
- 3 cloves garlic (Minced for best infusion)
- 4 cups vegetable broth (Low-sodium is preferred)
- 4 cups Yukon Gold potatoes (Diced)
- 1 teaspoon kosher salt (Adjust to taste)
- 2 teaspoons fresh thyme (Use fresh for best flavor)
- 2 tablespoons chives (Freshly chopped)
- to taste black pepper (Freshly cracked for more intensity)
Instructions
- Prepare your leeks: Slice the stems and the green leaves off the leeks, keeping only the white and light green parts. Cut them in half lengthwise and then chop them into thin pieces for even cooking.
- Clean the leeks: Rinse the chopped leeks in a colander under cold running water to remove any dirt and grit.
- Sauté the leeks: In a large pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add in the leeks and sauté for about 8 to 10 minutes until they’re softened but not browned. Stir in the minced garlic and cook for another minute to combine flavors.
- Combine the ingredients: Add the diced Yukon Gold potatoes, kosher salt, fresh thyme, and vegetable broth to the pot. Increase the heat to high until it comes 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.
- Blend the soup: Once the potatoes are tender, remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until it reaches your desired creaminess.
- Garnish before serving: Serve your warm potato leek soup by topping it with freshly chopped chives and a sprinkle of freshly ground black pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Potato Leek Soup