Description
Nothing beats the soul-soothing warmth of a homemade Potato and Leek Soup. This creamy, comforting bowl is perfect for a quick dinner, healthy snack, or cozy lunch idea.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 3 large leeks (white and light green parts only, thinly sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 4–5 medium Yukon Gold potatoes (peeled and diced)
- 5 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper to taste
- 1/2 cup plant-based cream or heavy cream (optional)
- 2 tablespoons chopped parsley
- 2 green onions or scallions (sliced for garnish)
- Crispy fried leeks or onions (optional topping)
Instructions
- Clean the leeks thoroughly by slicing them and rinsing under water to remove grit.
- In a large pot, heat olive oil or butter over medium heat. Add sliced leeks and diced onion. Cook until soft, about 8–10 minutes.
- Stir in minced garlic and thyme, cooking for another minute.
- Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce to simmer and cook covered for 20–25 minutes.
- Use an immersion blender to blend the soup to your desired texture. Blend all for smooth or partially for chunkier results.
- Stir in cream (if using) and season with salt and pepper to taste. Simmer 2–3 minutes more.
- Serve hot, garnished with parsley, green onions, and crispy toppings if desired.
Notes
- This soup can be made ahead and reheated.
- Adjust seasoning to your preference.
- Use vegetable broth for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Potato Leek Soup, Soup, Comfort Food, Vegetarian Soup