Description
This Simple Potato Leek Soup is a comforting, velvety smooth soup made with tender leeks, garlic, and potatoes simmered in vegetable broth. Perfect for a cozy meal, it’s easy to prepare and can be garnished with fresh herbs and a touch of cream or olive oil for added richness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil or unsalted butter
- 3 large leeks (white and light green parts only), cleaned and sliced thin
- 3 cloves garlic, minced
Main Ingredients
- 4 large Yukon gold or russet potatoes, peeled and diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- 1 tablespoon fresh lemon juice (optional)
- Fresh chives or parsley, chopped (for garnish)
- Drizzle of olive oil or cream (optional for serving)
Instructions
- Prepare Ingredients: Begin by carefully cleaning your leeks; slice only the white and light green parts, discarding the dark green tops. Rinse thoroughly to eliminate any grit trapped within. Dice the potatoes into uniform cubes for even cooking. Mince the garlic cloves.
- Sauté Leeks and Garlic: Heat the olive oil or unsalted butter in a large pot over medium heat. Add the sliced leeks and sauté for 8–10 minutes until soft and translucent, stirring occasionally to prevent browning. Add minced garlic and sauté for an additional minute.
- Add Potatoes and Broth: Stir in the diced potatoes, pour in the vegetable broth, then add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the potatoes are fork-tender.
- Blend the Soup: Remove the bay leaf carefully. Using an immersion blender, blend the soup until it reaches a velvety smooth consistency.
- Season and Serve: Taste and adjust seasoning with extra salt, pepper, and a splash of fresh lemon juice if desired. Serve the soup hot, garnished with chopped chives or parsley and a drizzle of olive oil or cream to enhance the flavor.
Notes
- Make sure to clean the leeks thoroughly as they can trap soil and grit.
- Use Yukon gold potatoes for a creamier texture, but russet potatoes work well too.
- The soup can be served chunky by blending only half the soup if you prefer texture.
- For a richer soup, add a splash of heavy cream instead of olive oil when serving.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully.
