Potato Leek Soup
from kristineskitchenblog.comThis Potato Leek Soup is smooth, creamy and flavorful, made with butter, garlic, leeks and potatoes. Serve it with dinner rolls or crusty bread and a green salad.
Servings: 6 servings
Calories: 232kcal
Ingredients
- 3 large leeks about 8 cups chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 pounds russet or yukon gold potatoes chopped into 1-inch pieces, peel if using russets
- 4-5 cups low sodium vegetable broth or chicken broth
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- chopped fresh chives optional, for serving
Instructions
- Trim the root ends and dark green leaves off of the leeks. Then cut the leeks (white and light green parts only) in half lengthwise and then cut into ¼-inch wide half moons. Wash the chopped leeks in a bowl of cool water (or in a salad spinner) and drain well.
- Heat the olive oil and butter in a Dutch oven or other large heavy pot over medium heat until the butter is melted.
- Add the leeks to the pot and sauté until softened, about 6 minutes, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds.
- Add the potatoes, 4 cups of broth, dried thyme, bay leaf, salt and pepper to the pot. Stir.
- Bring the soup to a boil and then reduce the heat to a low simmer. Cover the pot and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, about 20 minutes. Remove the pot from the heat.
- Remove and discard the bay leaf. Then use an immersion blender to puree the soup until smooth, or transfer it in batches to a counter top blender. If the soup is too thick, add up to 1 cup more broth, a little at a time, until it reaches your desired consistency.
- Taste and season with more salt and pepper, if needed. Serve garnished with chopped fresh chives, or as desired.
Video
Notes
- You can make this recipe dairy-free by substituting olive oil for the butter.
- This soup reheats well and can be stored for up to 3-4 days in an airtight container in the refrigerator.
Nutrition
Calories: 232kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 867mg | Potassium: 720mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 2mg
