Potato Leek Soup

Potato Leek Soup

4.8(1620)

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Cook Time
45 minutes
Total Time
45 minutes
Yield
8 servings

Ingredients

  • 2 tablespoons butter
  • 3 large leeks, chopped
  • 3 cloves garlic, minced
  • 2 lb potato (910 g), cubed
  • salt, to taste
  • pepper, to taste
  • 6 cups vegetable broth (1.5 L)
  • 2 cups water (480 mL)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup fresh chives (10 g), chopped
  • hot sauce, to taste

Nutrition Info

  • Calories 778
  • Fat 49g
  • Carbs 73g
  • Fiber 3g
  • Sugar 15g
  • Protein 3g

How to Make It

1. Step
Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
2. Step
Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
3. Step
Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
4. Step
Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
5. Step
Uncover and remove thyme and bay leaf.
6. Step
Use an immersion or countertop blender to blend the soup until smooth.
7. Step
Stir in chives and hot sauce (optional).
8. Step
Allow to cool 2 minutes and serve.
9. Step
Enjoy!

Tags

VegetarianWeeknightPan FryBlenderCutting BoardChef's KnifePyrexDry Measuring CupsLiquid Measuring CupMeasuring SpoonsOne Top FriendlyWooden SpoonPeelerBig BatchComfort FoodHealthyEasyOne-Pot or PanLunchStove TopWinterFall

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