About
Creamy Potato Leek Soup is a delicious way to stay warm when the winter chills start bearing down on you! The smooth and hearty flavor of potatoes mixes with the intense, savory flavor of leeks in a creamy broth that you'll love to sip on. Notes of herbs and garlic make this soup tantalizing and perfect for dipping! Creamy Potato Leek Soup is soup made special!
Ingredients
- For the soup:
- 3 large leeks
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 cups vegetable broth, plus more, to taste
- Optional, for garnish:
- chives, to taste, freshly chopped
- black pepper, to taste
- fresh parsley, to taste, chopped
- bread, to taste, sliced or torn
Directions
Step 1 -Slice the stems and the green leaves off of the leeks and discard them.
Step 2 -Cut the remaining white and light green parts of the leeks in half lengethwise.
Step 3 -Gently wash between the layers of the leeks, removing any grit and dirt.
Step 4 -Chop the leeks and place them in a colander.
Step 5 -Wash the leeks under cold water to remove any remaining dirt.
Step 6 -In a large pot or a Dutch oven over medium heat, add the olive oil.
Step 7 -Add the leeks to the hot oil and cook, while stirring, until softened but not browned, about 8-10 minutes.
Step 8 -Add the garlic to the leeks and cook, until fragrant, about 1 minute.
Step 9 -Add the potatoes, the salt, the bay leaf, the thyme, and 4 cups of the vegetable broth. For a thinner consistency, add the extra broth, as needed.
Step 10 -Increase the stovetop heat to high.
Step 11 -Bring the soup mixture to a boil.
Step 12 -Reduce the heat to low and cover the pot.
Step 13 -Simmer the broth until the potatoes are fork-tender, about 15-20 minutes.
Step 14 -Remove and discard the bay leaf and the thyme sprigs.
Step 15 -Using an immersion blender, carrefully blend the soup mixture until it reaches the desired level of creaminess.
Step 16 -Top with the chives, the black pepper, and the parsley.
Step 17 -Serve with the bread.