Description
This potato leek soup is the ultimate fall soup! This Classic Potato Leek Soup is ultra-creamy and loaded with veggies. It is a comforting, homemade potato leek soup perfect for any season.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs of fresh thyme
- freshly chopped chives and black pepper for garnish
Instructions
- Slice and clean the leeks by removing the stem and green leaves, leaving the white and light green parts, then chopping and rinsing under cold water to remove dirt.
- Heat olive oil in a large pot or Dutch oven over medium heat and sauté the leeks for 8 to 10 minutes until softened but not browned, then add garlic and stir for another minute.
- Add diced potatoes, salt, bay leaf, thyme, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until potatoes are fork tender.
- Remove bay leaf and thyme sprigs and blend the soup with an immersion blender until desired creaminess.
- Serve topped with freshly chopped chives and black pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 290kcal
- Sugar: 6g
- Sodium: 1258mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 1g + 5g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 6g