Potato Leek Soup: A Cozy, Comforting Classic

There’s something so satisfying about a warm, creamy bowl of Potato Leek Soup on a chilly day. This classic soup is simple to make yet packed with flavor. With its velvety texture, subtle sweetness from the leeks, and earthy richness from Yukon Gold potatoes, this soup is both comforting and nourishing. It’s the perfect dish for a cozy night in or to impress guests with a flavorful starter. Plus, it’s naturally vegan, making it suitable for a variety of diets!

Ingredients:

• 2 tbsp extra-virgin olive oil
• 3 large leeks (white and light green parts only)
• 2 garlic cloves, minced
• 4 cups vegetable broth (more for a thinner soup)
• 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch pieces
• 1 tsp kosher salt
• 1 bay leaf
• 2 sprigs fresh thyme
• Freshly chopped chives and black pepper, for garnish

Directions:

1. Prepare the Leeks:

• Trim the dark green leaves and roots off the 3 large leeks, leaving only the white and light green parts.
• Slice the leeks in half lengthwise, then chop them into small pieces.
• Place the chopped leeks in a colander and rinse them thoroughly under cold water to remove any dirt or debris. Leeks can trap dirt between the layers, so it’s important to clean them well.

2. Sauté the Leeks and Garlic:

• In a large pot or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat.
• Add the cleaned leeks to the pot and sauté for 8 to 10 minutes, stirring occasionally, until they are softened but not browned.
• Add the 2 minced garlic cloves and cook for an additional 1 minute, stirring constantly to prevent the garlic from burning.

3. Add the Potatoes and Broth:

• Add 2 lbs diced Yukon Gold potatoes, 1 tsp kosher salt, 1 bay leaf, 2 sprigs of fresh thyme, and 4 cups vegetable broth to the pot with the leeks.
• Increase the heat to high and bring the soup to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.

4. Blend the Soup:

• Remove and discard the bay leaf and thyme sprigs.
• Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, you can blend only part of the soup and leave some potato pieces intact.
• For a super smooth texture, you can transfer the soup to a high-powered blender in batches.

5. Serve and Garnish:

• Ladle the hot soup into bowls and garnish with freshly chopped chives and a sprinkle of freshly ground black pepper.
• Serve with crusty bread for a complete and satisfying meal.

Recipe Tips:

• Creaminess: Yukon Gold potatoes are ideal for this soup because they give a creamy texture without the need for cream or dairy. If you like a richer soup, you can stir in a splash of plant-based cream or milk before serving.
• Blending: If you don’t have an immersion blender, carefully transfer the soup to a blender in small batches. Be sure to let the soup cool slightly before blending to avoid steam buildup.
• Serving Suggestions: This soup pairs beautifully with crusty bread, a side salad, or as a starter for a larger meal.

Recipe Information:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories: 190 kcal per serving
• Servings: 4 servings

This Potato Leek Soup is a classic comfort food that’s perfect for a quick weeknight dinner or an elegant starter. Its creamy, savory flavor and simple preparation make it a must-try for soup lovers. Whether you’re looking for something cozy to warm up with or a crowd-pleaser for your next gathering, this soup has you covered!

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