Recipe Background
Creamy Potato Leek Soup is a delicious way to stay warm when the winter chills start bearing down on you! The smooth and hearty flavor of potatoes mixes with the intense, savory flavor of leeks in a creamy broth that you'll love to sip on. Notes of herbs and garlic make this soup tantalizing and perfect for dipping! Creamy Potato Leek Soup is soup made special!
Creamy Potato Leek Soup is a delicious way to stay warm when the winter chills start bearing down on you! The smooth and hearty flavor of potatoes mixes with the intense, savory flavor of leeks in a creamy broth that you'll love to sip on. Notes of herbs and garlic make this soup tantalizing and perfect for dipping! Creamy Potato Leek Soup is soup made special!
Ingredients
For the soup:
- 3 large leeks
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 cups vegetable broth plus more, to taste
Optional, for garnish:
- chives to taste, freshly chopped
- black pepper to taste
- fresh parsley to taste, chopped
- bread to taste, sliced or torn
Directions
- Slice the stems and the green leaves off of the leeks and discard them.
- Cut the remaining white and light green parts of the leeks in half lengethwise.
- Gently wash between the layers of the leeks, removing any grit and dirt.
- Chop the leeks and place them in a colander.
- Wash the leeks under cold water to remove any remaining dirt.
- In a large pot or a Dutch oven over medium heat, add the olive oil.
- Add the leeks to the hot oil and cook, while stirring, until softened but not browned, about 8-10 minutes.
- Add the garlic to the leeks and cook, until fragrant, about 1 minute.
- Add the potatoes, the salt, the bay leaf, the thyme, and 4 cups of the vegetable broth. For a thinner consistency, add the extra broth, as needed.
- Increase the stovetop heat to high.
- Bring the soup mixture to a boil.
- Reduce the heat to low and cover the pot.
- Simmer the broth until the potatoes are fork-tender, about 15-20 minutes.
- Remove and discard the bay leaf and the thyme sprigs.
- Using an immersion blender, carrefully blend the soup mixture until it reaches the desired level of creaminess.
- Top with the chives, the black pepper, and the parsley.
- Serve with the bread.
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