Simple Potato Leek Soup
User Reviews
5
Simple Potato Leek Soup
Description
In Simple Potato Leek Soup, sliced white parts of leeks are thoroughly rinsed to remove grit and then gently sautéed in butter until wilted, providing a sweet, mild onion flavor. Minced garlic cooks briefly to add depth without overpowering. The mixture is combined with diced peeled russet potatoes, chicken broth, water, and dried thyme, then brought to a boil. Simmering until potatoes are very soft allows blending to a velvety smooth consistency using an immersion or standard blender.
Seasoning with salt and black pepper balances the gentle flavors. The soup’s moderately thick texture is creamy yet light. It pairs well with bread or a simple salad for lunch or dinner.
Vegetarian and vegan versions are possible by using vegetable broth and olive oil instead of butter. Adjust seasoning to taste to prevent blandness.
Ingredients
- 3-4 medium-to-large leek sliced, use the white parts
- 2 pounds russet potato peeled & diced
- 2 tablespoons butter
- 2 cloves garlic minced
- 4 cups chicken broth or stock, or use veg broth
- 1 cup water
- 1/4 teaspoon thyme dried
- 1/2 teaspoon salt or to taste
- black pepper to taste
Instructions
- Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt - it likes to hide).
- Add the butter to a large soup pot and sauté the leeks for about 7-10 minutes or until they're softened/wilted.
- Stir in the garlic and cook for 1 minute.
- Add the broth, water, potatoes, and thyme to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, cover the pot with the lid slightly ajar and reduce the heat so it's simmering for 15-20 minutes or until the potatoes are very soft.
- Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (you may want to let the soup cool a bit first). Season soup with salt & pepper. If the soup is too thick, simply add in some more chicken broth.
Notes
- This recipe serves approximately 4 to 6 people depending on portion size and accompaniments.
- Substitute vegetable broth for chicken broth to make the soup vegetarian; use olive oil instead of butter for a vegan option.
- Ensure leeks are washed carefully to remove dirt trapped between layers.
- Add salt gradually and to taste to avoid blandness; 1/2 teaspoon is a starting point.
- If the soup is too thick after blending, thin with additional broth before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 820mg | 34% |
| Potassium | 855mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 26mg | 29% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
