Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves, minced
- 4 cups vegetable broth (or more for thinner texture)
- 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
For Garnish
- Freshly chopped chives
- Freshly ground black pepper
Instructions
- Prep Leeks: Slice off the stem and green leaves, keeping only the white and light green parts. Cut the leeks in half lengthwise and chop them crosswise into small pieces.
- Clean Leeks: Place the chopped leeks in a colander and rinse thoroughly under cold running water to remove all dirt and debris trapped between layers.
- Sauté Leeks: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and sauté for 8 to 10 minutes until they soften without browning. Add the minced garlic and cook for an additional minute, stirring frequently.
- Simmer Potatoes: Add the diced Yukon Gold potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot. Raise the heat to high and bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Blend Soup: Remove and discard the bay leaf and thyme sprigs. Using an immersion blender, blend the soup directly in the pot until it reaches your preferred level of creaminess. Alternatively, transfer soup in batches to a high-powered blender to puree, then return it to the pot.
- Serve and Garnish: Ladle the potato leek soup into bowls. Garnish with freshly chopped chives and a sprinkle of freshly ground black pepper before serving for a fresh and flavorful finish.
Notes
- You can adjust the consistency of the soup by adding more vegetable broth if you prefer it thinner.
- For a richer flavor, substitute vegetable broth with chicken broth if not strictly vegetarian.
- If you don't have an immersion blender, a regular blender works well but blend in batches to avoid spills.
- Peeling the potatoes is recommended for a smooth texture, but leaving the skin on adds nutrients and rustic texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding broth or water if the soup has thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
