Potato Leek Soup

A rustic bowl of creamy pale green potato leek soup garnished with fresh chives and a drizzle of cream, served with crusty bread on a wooden table with soft natural lighting

30 minutes

6 servings

Easy

VegetarianComfort food

Ingredients

2 lbs Yukon Gold potatoes, peeled and diced

3 large leeks, white and light green parts only, sliced

4 cups vegetable broth

1 cup heavy cream

3 tablespoons butter

2 cloves garlic, minced

1 bay leaf

1 teaspoon fresh thyme

Salt and pepper to taste

2 tablespoons fresh chives, chopped

Nutrition Facts

Per 6 servings

Calories285 kcal

Protein6 g

Carbohydrates35 g

Fat14 g

Fiber4 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare the Aromatics

In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, cooking for 5-6 minutes until the leeks are soft and translucent. Stir occasionally to prevent browning.

Pro Tip:

Make sure to clean leeks thoroughly as they can be sandy between the layers

Add Potatoes and Simmer

Add the diced potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-18 minutes until potatoes are fork-tender and easily pierced.

Pro Tip:

Cut potatoes into uniform pieces for even cooking

Blend and Add Cream

Remove the bay leaf. Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a regular blender and return to pot. Stir in the heavy cream and heat through for 2-3 minutes.

Pro Tip:

Don't over-blend if you want some texture, or blend completely for a smooth soup

Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh chopped chives. Serve immediately while hot with crusty bread or crackers.

Pro Tip:

Taste and adjust seasoning as needed - potato soups often need more salt than expected