Description
When the weather gets chilly, there’s nothing better than a warm, velvety bowl of potato leek soup! This classic, budget-friendly soup is packed with comforting flavors, creamy goodness, and just the right amount of heartiness. It’s simple to make, yet feels like a gourmet treat—perfect for a cozy night in!
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 3 large leeks (white & light green parts), chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (add more for a thinner texture)
- 2 lbs Yukon Gold potatoes, peeled & diced (½-inch pieces)
- 1 tsp kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly chopped chives & black pepper (for garnish)
Instructions
1. Prep the Leeks
- Trim off the dark green tops and root ends. Slice in half lengthwise, then chop.
- Rinse under cold water to remove dirt and drain well.
2. Sauté the Veggies
- Heat olive oil in a large pot over medium heat.
- Add leeks and sauté for 8-10 minutes until soft (but not browned).
- Stir in minced garlic and cook for 1 more minute.
3. Simmer the Soup
- Add potatoes, salt, bay leaf, thyme, and vegetable broth.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
4. Blend to Perfection
- Remove bay leaf and thyme sprigs.
- Use an immersion blender to blend until smooth, or leave it slightly chunky if you prefer texture. (Alternatively, blend in batches in a high-powered blender.)
5. Serve & Enjoy!
- Ladle into bowls, garnish with chopped chives & black pepper, and enjoy warm!
Notes
✔️ Want it extra creamy? Blend all the way for a thick, smooth texture.
✔️ Prefer it thinner? Add 1-2 more cups of vegetable broth.
✔️ Serve with crusty bread for the ultimate comfort meal!