Best Potato Leek Soup
This potato leek soup is the ultimate fall soup! It's ultra-creamy, loaded with veggies, and completely vegetarian. Watch the video below to see how I make this in my kitchen.
Servings: 4 servings
Equipment
- Le Creuset Dutch Oven My favorite Dutch oven for soups.
- Immersion Blender Great tool for spot-blending soups!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth or more for a thinner texture
- 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
- Prep leeks. Slice the stemand green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Clean leeks. Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Cook leeks. 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 garlic and stir for another minute.
- Cook potatoes. Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Blend. Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
- Serve. Top the potato leek soup with chopped chives and freshly ground black pepper before serving.
Video
Notes
- Each serving is about 1 ¼ cup.
- For a thicker texture: Blend until it's perfectly thick and creamy. But if you want to have chunky bits, don't blend all the way or spot blend.
- For a thinner texture: Add 1 to 2 more cups of vegetable broth. This is also a great option if you've got a larger crowd to feed and want to increase the servings.
- Storage tip: Store leftovers in a sealed container in the fridge for 3 to 4 days, or freeze for up to 3 months. For quick meals, freeze in portions (like Souper Cubes) and microwave for 2 to 3 minutes to reheat.
Nutrition
Calories: 290kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1258mg | Potassium: 1080mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1676IU | Vitamin C: 54mg | Calcium: 70mg | Iron: 3mg