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, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups vegetable broth (or chicken broth)
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- Salt and pepper to taste
- Optional: ½ cup heavy cream for added creaminess
- Instructions:
Instructions
- Instructions:
- Prepare the leeks by thoroughly cleaning and thinly slicing them.
- In a large pot, heat olive oil over medium heat. Add leeks and sauté until softened (about 8-10 minutes).
- Stir in minced garlic, thyme, salt, and pepper; cook for another minute.
- Add cubed potatoes and broth; bring to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
- Remove the bay leaf. Blend the mixture until smooth using an immersion blender or in batches with a regular blender.
- Adjust the soup's thickness by adding more broth if necessary; stir in heavy cream if desired.
- Taste and adjust seasoning before serving hot.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg