Description
This potato leek soup is creamy, comforting, and made with vegetables and broth for a clean, dairy-free finish.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks, white and light green parts, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Fresh chives and black pepper for garnish
Instructions
- Trim and chop the leeks, then rinse well under cold water.
- Heat olive oil in a large pot and sauté leeks until soft.
- Add garlic and cook for one minute.
- Add potatoes, salt, bay leaf, thyme, and broth.
- Bring to a boil, then simmer until potatoes are tender.
- Remove bay leaf and thyme.
- Blend until smooth.
- Garnish with chives and black pepper before serving.
Notes
- Blend fully for a thicker texture.
- Add extra broth for a thinner soup.
- Store leftovers in the refrigerator for up to four days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 290
- Sugar: 6g
- Sodium: 1258mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg