Name: Creamy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large leeks (white and light green parts only, cleaned and chopped); 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces; 2 garlic cloves, minced; Freshly chopped chives, for garnish; 2 tablespoons extra-virgin olive oil; 4 cups vegetable broth (or more for a thinner texture); 1 teaspoon kosher salt; 1 bay leaf; 2 sprigs of fresh thyme; Freshly ground black pepper, for garnish

Ingredients

Vegetables

3 large leeks (white and light green parts only, cleaned and chopped)
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
2 garlic cloves, minced
Freshly chopped chives, for garnish

Liquids and Seasonings

2 tablespoons extra-virgin olive oil
4 cups vegetable broth (or more for a thinner texture)
1 teaspoon kosher salt
1 bay leaf
2 sprigs of fresh thyme
Freshly ground black pepper, for garnish

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Instructions

Slice Leeks: Slice the stem and green leaves off the leeks, leaving only the white and light green parts. Cut each leek in half lengthwise, then chop across into pieces.
Clean Leeks: Place the chopped leeks into a colander and rinse under cold running water to remove all dirt and debris, as leeks can hold soil in their 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 are softened but not browned. Stir in the minced garlic and cook for an additional minute to release its aroma.
Simmer Potatoes: Add the peeled and diced potatoes, kosher salt, bay leaf, fresh thyme sprigs, and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the potatoes are fork tender.
Blend Soup: Remove and discard the bay leaf and thyme sprigs. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-powered blender, then return it to the pot.
Serve: Ladle the smooth potato leek soup into bowls. Garnish with freshly chopped chives and freshly ground black pepper for added flavor and presentation. Serve warm.

Notes

You can use vegetable broth or chicken broth depending on your preference.
For a thinner soup, add more broth or water during simmering or blending.
To make it vegan and gluten-free, ensure the broth is suitable for your diet.
If you don’t have an immersion blender, a countertop blender works well but blend in small batches carefully.
Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 1 month.

Author: Chef
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian