Description
A comforting and creamy Potato Leek Soup that is perfect for a cozy meal. This vegetarian and gluten-free soup is easy to make and full of flavor.
Ingredients
Units
Scale
Leeks:
- 3 large leeks, white and light green parts only, sliced and rinsed
Other Ingredients:
- 2 tablespoons butter or olive oil
- 2 cloves garlic, minced
- 4 cups Yukon gold or russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup whole milk, cream, or unsweetened non-dairy milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh chives or parsley, for garnish
Instructions
- Cook Leeks: In a large pot, melt butter over medium heat. Add sliced leeks and cook until softened, about 6-8 minutes.
- Add Ingredients: Stir in garlic, potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes until potatoes are tender.
- Puree: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a blender.
- Finish Soup: Stir in milk or cream and heat through. Adjust seasoning and serve hot, garnished with chives or parsley.
Notes
- For a heartier version, stir in cooked crumbled bacon or shredded cheese before serving.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
