Potato Leek Soup: The Ultimate Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups vegetable broth (or chicken broth)
- 1.5 pounds Yukon Gold potatoes, cubed
- 1 bay leaf
- 1/2 cup heavy cream (optional)
- Fresh chives, chopped (for garnish)
- Instructions:
Instructions
- Prepare the leeks by cleaning and slicing them thinly.
- In a pot, heat olive oil over medium heat and sauté leeks until softened. Add garlic, thyme, salt, and pepper; cook for another minute.
- Add potatoes and broth to the pot along with the bay leaf. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until potatoes are tender.
- Remove the bay leaf. Blend the soup until smooth using an immersion blender or regular blender in batches.
- Adjust consistency with more broth if desired and stir in heavy cream if using. Heat through gently.
- Taste and adjust seasoning as needed before serving hot, garnished with fresh chives.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg