Description
This ultra-creamy Potato Leek Soup is a comforting, vegetarian-friendly soup packed with Yukon Gold potatoes, leeks, and fresh herbs—perfect for cozy fall or winter meals.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks (white and light green parts only), cleaned and chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (add more for a thinner texture)
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly chopped chives, for garnish
- Freshly ground black pepper, for garnish
Instructions
1. Slice the stems and dark green tops off the leeks, keeping only the white and light green parts. Cut in half lengthwise, then chop.
2. Place chopped leeks in a colander and rinse thoroughly under cold water to remove all dirt and debris.
3. Heat olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8–10 minutes until softened but not browned. Add garlic and cook for 1 more minute.
4. Add diced potatoes, salt, bay leaf, thyme, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
5. Remove the bay leaf and thyme sprigs. Blend the soup using an immersion blender until smooth, or transfer in batches to a blender.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Ladle into bowls and garnish with chopped chives and freshly ground black pepper before serving.
Notes
For a chunkier texture, blend only part of the soup or spot blend with an immersion blender.
To thin the soup, add 1–2 extra cups of vegetable broth.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
This soup is perfect as a starter or a main with crusty bread or a light salad.