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Creamy Potato & Leek Soup

A creamy and comforting vegetarian soup

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 238 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 medium leeks white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
  • 2 cups vegetable broth
  • 2 cups water
  • 4 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 small russet potato about 6 ounces, peeled, halved lengthwise, and cut into 1/4-inch slices
  • 1 bay leaf
  • 1 4-inch sprig fresh thyme or tarragon
  • 1 large slice white sandwich bread lightly toasted and torn into 1/2-inch pieces
  • ground black pepper

Instructions

    Cup of Yum
  1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
  2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
  3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
  4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.

Notes

  • Note #1: If you have an immersion blender, you can use that to puree the soup directly in the pot.
  • Note #2: Use the lowest setting on your toaster to dry out the bread without overbrowning it.
  • Note #3: Garnish ideas - garlic croutons, fried leeks, or a dollop of sour cream and sprinkling of chives (shown).

Nutrition Information

Calories 238kcal (12%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 1112mg (46%) Potassium 478mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2135IU (43%) Vitamin C 17.3mg (19%) Calcium 106mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 1112mg 46%
Potassium 478mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 2135IU 43%
Vitamin C 17.3mg 19%
Calcium 106mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.