Potato Leek Soup
User Reviews
5
Potato Leek Soup
Description
The Potato Leek Soup relies on slowly sautéing cleaned, chopped leeks in olive oil until softened but not browned to build a mild onion flavor base. Minced garlic adds aromatic depth. Diced Yukon gold potatoes provide body and creaminess once cooked and blended. The soup is simmered with salt, bay leaf, and fresh thyme in vegetable broth until the potatoes are soft. The herbs infuse a delicate earthiness.
After removing the bay leaf and thyme sprigs, the soup is blended smooth or partially blended to retain some texture, depending on preference. Topping with fresh chives and freshly ground black pepper brings brightness and slight sharpness. This soup pairs well with warm bread and works as an appetizer or light meal.
Adjusting the thickness is straightforward by adding extra vegetable broth, which can stretch the recipe for more servings or create a lighter consistency. Portions are about 1¼ cups per serving.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 leek large
- 2 garlic minced, cloves
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds potato peeled and diced into ½-inch pieces, Yukon gold variety
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 thyme fresh, sprigs
- chives freshly chopped; for garnish
- black pepper freshly chopped; for garnish
Instructions
- Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- 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.
- 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.
- 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.
- Top the potato leek soup with chopped chives and freshly ground black pepper before serving.
Notes
- Blend to desired consistency: fully smooth for creaminess or partially for a chunkier texture.
- Add 1 to 2 cups extra vegetable broth if a thinner soup or larger quantity is preferred.
- Each serving is approximately 1¼ cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1258mg | 52% |
| Potassium | 1080mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1676IU | 34% |
| Vitamin C | 54mg | 60% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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