POTATO LEEK SOUP

bowl of creamy yellow soup with chopped green onions, parsley and potato peels

A classic for a reason, this Potato Leek Soup is creamy, comforting and oh, so satisfying! It's the perfect soup to make on cold Winter nights and you only need a few simple ingredients to get started.

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Ingredients

3 Leeks (white and light green parts only) ~4 cups, washed and sliced
4 Yukon Gold or Red Potatoes ~2 pounds
1 White Onion chopped
2 Cloves Garlic minced
4 cups Vegetable Broth
1 cup Low-Fat Milk or Plant-Based Milk
2 tbsp Butter
Salt and Pepper to taste
2 Green Onions chopped, optional, for garnish
Fresh Herbs (such as Thyme or Parsley) chopped, optional, for garnish

Instructions

Peel and dice the potatoes into even size chunks.
OPTIONAL BUT RECOMMENDED: Toss the potato peels in some olive oil, salt and pepper. Air fry or bake at 350°F for 10-15 minutes, tossing halfway through. Reserve the crispy peels to garnish the soup with at the end!
In a large pot, heat the butter over medium heat. Add the chopped onions and garlic and sauté a couple of minutes until softened.
Add the sliced leeks to the pot and continue to sauté until they are tender, stirring occasionally, about 5 minutes.
Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer. Cook until the potatoes are fork-tender, 10-15 minutes.
Use an immersion blender to puree the soup into your desired consistency. If you don't have an immersion blender, transfer the soup in batches to a blender, then return it to the pot. For a smoother soup, blend all of it. For a chunkier texture, only blend about half.
Stir in the milk and season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
Ladle the soup into bowls. Garnish with fresh herbs, chopped green onions, and crispy potato peels, if desired.

Nutrition