Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 4 leeks; 1 tablespoon unsalted butter; 2 teaspoons olive oil; 1 bay leaf; ¾ teaspoon dried thyme; ¾ teaspoon kosher salt; ½ teaspoons ground pepper; ¾ pound yellow-skinned potatoes (such as Yukon Gold); 4 cups vegetable broth; 2 tablespoons all-purpose flour; 1 cup nonfat milk; minced flat-leaf parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 Servings
Calories
209 kcal
Course
Soup
Cuisine
French

Potato Leek Soup

Lauren Clark

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This velvety potato and leek soup is the perfect blend of simplicity and flavor, making it a cozy choice for any day. Pair it with a slice of sourdough and your favorite green salad.

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Ingredients

Servings

4 leeks
1 tablespoon unsalted butter
2 teaspoons olive oil
1 bay leaf
¾ teaspoon dried thyme
¾ teaspoon kosher salt divided
½ teaspoons ground pepper
¾ pound yellow-skinned potatoes (such as Yukon Gold) cut into ¾-inch pieces
4 cups vegetable broth or chicken broth for non-vegetarian (See Note)
2 tablespoons all-purpose flour
1 cup nonfat milk
minced flat-leaf parsley for garnish

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Instructions

To prepare the leeks, cut off the dark green leaves, then cut the leeks in half lengthwise. Rinse each leek under running water, separating the folds to remove any dirt. Thinly slice crosswise. See How to Prepare Leeks for more details and step-by-step photos.
Heat the butter and olive oil in a large saucepan set over medium heat. Once the butter is melted, add the leeks. Cook, stirring frequently, until the leeks are tender but not overcooked, about 8 to 10 minutes. Add the thyme, bay leaf, ½ teaspoon salt and ground pepper. Cook for 1 minute.
Add the chopped potatoes and broth. Bring the broth to a boil, then reduce the heat so that the broth is simmering. Cook until the potatoes are starting to soften when pierced with a fork, about 15 minutes.
Place the flour in a medium-sized bowl. While whisking, slowly pour in the milk. Whisk well so that the mixture is completely combined. Stir the mixture into the saucepan and return to a simmer. Cook, stirring occasionally, until the soup thickens and the potatoes are very tender, 12 to 15 minutes. Remove the bay leaf.
If you have an immersion blender, use it to blend the soup until smooth. ❗Be sure to fully immerse the head of the immersion blender so that you don't get splattered with hot soup.❗If using a regular blender, allow the soup to cool for 10 to 15 minutes (hot soup can blow the lid off the blender), then blend in batches, occasionally removing the center part of the lid to release excess steam.
Return the blended soup to the saucepan to warm. Stir in remaining ¼ teaspoon salt. Taste and adjust seasoning, if necessary. Serve it up, garnishing each serving with minced parsley.

Notes

If sodium is a concern, use low-salt broth, and adjust the added salt and needed.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1.75cup Calories 209kcal (10%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 1425mg (59%) Fiber 4g (16%) Sugar 9g (18%)