Description
This Simple Potato Leek Soup is a comforting, creamy classic made with tender leeks, diced potatoes, and savory vegetable broth. Sautéed leeks and garlic build a flavorful base, while an immersion blender creates a velvety smooth texture perfect for cozy meals. Garnished with fresh herbs and a hint of lemon juice, this easy-to-make soup is a wholesome, satisfying dish ideal for chilly days.
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 your potatoes into uniform cubes to ensure even cooking. Mince the garlic cloves.
- Sauté Leeks and Garlic: In a large pot, heat olive oil or butter over medium heat. Add the sliced leeks and sauté for 8–10 minutes until soft and translucent, stirring occasionally to avoid browning. Add the minced garlic and sauté for an additional minute to release its aroma.
- 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. Reduce heat and simmer for 20–25 minutes until potatoes are tender and easily pierced with a fork.
- Blend Soup: Remove the bay leaf carefully. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency without lumps.
- Season and Serve: Taste and adjust seasoning with more salt, pepper, or a splash of fresh lemon juice for brightness. Serve hot, garnished with freshly chopped chives or parsley and a drizzle of olive oil or cream, if desired, to elevate the flavors.
Notes
- Make sure to clean leeks thoroughly, as they can hold grit between layers.
- Use Yukon gold potatoes for a naturally creamy texture, or russet potatoes for a thicker soup.
- Adjust the consistency by adding more broth or water if the soup is too thick after blending.
- The lemon juice brightens the flavor but is optional based on taste preference.
- For a richer soup, substitute cream for the olive oil drizzle at serving.
- This soup can easily be made vegan by using olive oil and vegetable broth.
