makes 6 servings
Prep Time
10 minutes
Cook Time
27 minutes
Total Time
37 minutes
The whole family will love this creamy & comforting leek and potato soup! Made with 6 ingredients, takes only 30 minutes to cook, and has so much developed flavor. This soup is made with no dairy and is best served along with a large serving of warm bread!
4 medium-sized leeks, chopped and cleaned (see notes)
2 lbs Yukon Gold potatoes, peeled and diced
4 1/2 cups vegetable broth
1 small yellow onion, diced (or half a large onion)
1-2 Tablespoons oil, vegan butter, or butter
3 garlic cloves, minced
salt & black pepper
fresh thyme sprigs (optional)
chives, chopped (optional)
Placed diced potatoes in cold water. Let sit while prepping soup. Rinse chopped leeks under water and drain.
In a large pot on medium heat add oil or butter, then saute garlic, leeks, and onion together with salt until soft – about 5-7 minutes.
Drain water from potatoes. Add potatoes, vegetable broth, thyme sprigs, and salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork. Remove thyme sprigs with a fork.
Use a hand-blender or high-powered blender in shifts. Blend soup on medium to high for 10-20 seconds until ingredients are smooth and consistency is creamy. Be careful not to over-mix soup (see notes).
Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy!
Soak potatoes in water before using: make sure you do not skip this step. Soaking chopped potato pieces in cold water is key for removing starches that can cause the soup to become an unpleasant consistency.
If soup is too thick after blending, add more broth a little bit at a time until desired consistency.
How to cut leeks: Leeks can be a bit confusing if you’ve never worked with them before. Here is a great video of Ali from Gimme Some Oven created showing how to properly cut and wash leeks.
Blending Soup: To cream the soup use a high-powered blender, such as a Vitamix.
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
Calories 172 (Calories from Fat 4)Fat 0.4g (1%)Sodium 460.1mg (19%)Carbohydrates 40.6g (14%)Sugar 6.3g (7%)Protein 4.4g (9%)Vitamin A 150IU (3%)Vitamin C 54.5mg (66%)*Percent Daily Values are based on a 2,000 calorie diet.
#soup #leeks #potatoes
https://asimplepalate.com/blog/30-minute-leek-and-potato-soup/