Description
A comforting and creamy leek and potato soup that’s perfect for any occasion.
Ingredients
Scale
- 3–4 medium-to-large leeks (use the white parts, sliced)
- 2 pounds Russet potatoes (peeled & diced)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 4 cups chicken broth or stock (or use veg broth)
- 1 cup water
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- pepper (to taste)
Instructions
- Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt – it likes to hide).
- Add the butter to a large soup pot and sauté the leeks for about 7-10 minutes or until they’re softened/wilted.
- Stir in the garlic and cook for 1 minute.
- Add the broth, water, potatoes, and thyme to the pot. Increase the heat to high and bring the soup to a boil.
- Once it’s boiling, cover the pot with the lid slightly ajar and reduce the heat so it’s simmering for 15-20 minutes or until the potatoes are very soft.
- Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (you may want to let the soup cool a bit first).
- Season soup with salt & pepper. If the soup is too thick, simply add in some more chicken broth.
Notes
- This soup can be served hot, garnished with fresh herbs or a drizzle of cream.
- For a vegan option, substitute butter with olive oil and chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg