Potato Leek Soup Recipe
This Potato Leek Soup recipe combines Yukon Gold potatoes, fresh leeks, garlic, and thyme for a flavorful and comforting dish. Garnish with chives and black pepper for a perfect finishing touch. Perfect for any season, this soup is easy to make and versatile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, French
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 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
- Clean and slice the leeks, using only the white and light green parts.
- Heat olive oil in a large pot over medium heat. Add the leeks and garlic, sauté until softened, about 5 minutes.
- Add the diced potatoes, vegetable broth, salt, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
- Remove bay leaf and thyme sprigs. Blend the soup with an immersion blender or in batches until smooth.
- Adjust seasoning with more salt if necessary.
- Serve garnished with freshly chopped chives and black pepper.
Notes
- You can adjust the thickness of the soup by adding more vegetable broth.
- For extra creaminess, you can stir in a splash of heavy cream or coconut milk at the end.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
Find it online: https://elianarecipes.com/potato-leek-soup-recipe/