why make this recipe
Potato Leek Soup is a hearty and comforting dish that warms you from the inside out. It’s simple to prepare, making it perfect for a cozy dinner or a family gathering. The combination of creamy potatoes and sweet leeks creates a rich and satisfying flavor that pleases everyone. Plus, it’s a great way to use seasonal ingredients and is naturally vegetarian!
how to make Potato Leek Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1½ pounds leeks (about 3)
- 1 large white onion
- 1½ pounds potatoes (Yukon Gold)
- 4 cups vegetable broth
- 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 4 dollops Greek yogurt (or non-dairy yogurt)
- 2 tablespoons chives (finely chopped for garnishing + optional spring onions)
Directions:
- Trim the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse them under running water to remove any dirt between the layers. After trimming, you should have about 1½ pounds of leeks.
- Thinly slice the leeks and 1 large white onion.
- Heat 2 tablespoons of extra virgin olive oil in a large pot. Sauté the leeks and onion for about 5 minutes, stirring often.
- Add the chopped potatoes, vegetable broth, thyme, bay leaves, salt, and pepper to the pot.
- Simmer for 15 to 20 minutes or until the potatoes are fork-tender.
- Turn off the heat. Blend the soup using an immersion blender or in batches with a standing blender until you reach your desired texture.
- Taste and adjust the salt if needed.
- Serve the soup topped with a dollop of Greek yogurt, sliced chives or spring onions, and a drizzle of extra virgin olive oil. Enjoy with a slice of crusty or garlic bread, if you like!
how to serve Potato Leek Soup
Serve Potato Leek Soup in warm bowls. Top each serving with a dollop of Greek yogurt and a sprinkle of chopped chives or spring onions. For a little extra flavor, drizzle some olive oil on top. Enjoy it with some fresh bread for a full meal or as a starter!
how to store Potato Leek Soup
To store Potato Leek Soup, let it cool completely. Then transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3 to 5 days. You can also freeze the soup for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
tips to make Potato Leek Soup
- Don’t skip rinsing the leeks! They can hold a lot of dirt between their layers.
- For a creamier soup, blend it longer or add a splash of cream or milk if desired.
- Adjust the seasoning to suit your taste. You might want to add more salt or pepper.
- Garnish with additional herbs like parsley or dill for a fresh touch.
variation
You can easily customize this recipe. Add diced carrots or celery for more vegetables, or use different herbs like rosemary or basil. For a twist, try adding cheese such as Gruyère or Parmesan for extra flavor.
FAQs
1. Can I make this soup in advance?
Yes, you can make Potato Leek Soup in advance and store it in the fridge or freezer. It tastes even better the next day!
2. Is Potato Leek Soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free vegetable broth.
3. What can I serve with Potato Leek Soup?
This soup pairs great with a fresh green salad, crusty bread, or even a grilled cheese sandwich!
Potato Leek Soup
Ingredients
Method
- Trim the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse them under running water to remove any dirt between the layers.
- Thinly slice the leeks and the white onion.
- Heat the olive oil in a large pot. Sauté the leeks and onion for about 5 minutes, stirring often.
- Add the chopped potatoes, vegetable broth, thyme, bay leaves, salt, and pepper to the pot.
- Simmer for 15 to 20 minutes or until the potatoes are fork-tender.
- Turn off the heat and blend the soup using an immersion blender or in batches with a standing blender until you reach your desired texture.
- Taste and adjust the salt if needed.
- Serve the soup topped with a dollop of Greek yogurt, sliced chives or spring onions, and a drizzle of extra virgin olive oil.
Notes
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