Why Make This Recipe
Potato Leek Soup is a comforting dish that warms you from the inside out. This version is simple and delicious, focusing on the natural flavors of potatoes and leeks without adding any cream. It’s perfect for a cozy dinner or a light lunch. Plus, it’s easy to make and uses wholesome ingredients, making it a great choice for anyone looking to eat healthier.
How to Make Potato Leek Soup
Ingredients
- 2 tsp olive oil
- 2 leeks
- 1 small onion (chopped)
- 3 fresh garlic cloves (minced or finely chopped)
- 1 tsp thyme
- 1 tsp marjoram
- 1.5 lb white potatoes (Russet or Yukon Gold) (diced into cubes)
- 5 ½ cups vegetable stock
- 1 tsp salt + more to taste
- Black pepper to taste
Directions
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Prep and Wash Leeks: Start by washing the leeks thoroughly. Cut off the root end and the dark green tops. Slice the remaining white and light green part into thin coins. Rinse them under cold water using a strainer to remove any dirt. Pat dry if needed.
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Sauté Onion, Garlic & Leeks: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and leeks. Sauté until soft and caramelized, about 3-5 minutes.
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Add Potatoes and Spices: Add the cubed potatoes and spices to the pot. Cook for another 2 minutes to help release the flavors.
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Pour in Broth: Add the vegetable stock and salt, making sure the liquid covers the potatoes.
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Simmer: Bring the soup to a boil, then reduce the heat and let it simmer on low, covered with a lid, for 15-20 minutes.
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Blend: Using an immersion blender, blend the soup. If you want a chunky texture, only blend partially. For a smooth soup, blend more thoroughly.
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Taste and Adjust: Taste the soup and adjust the spices as needed. You may want to add another teaspoon of salt and some black pepper. Serve with your favorite toppings and enjoy!
How to Serve Potato Leek Soup
Serve the soup hot in bowls. You can top it with fresh herbs, croutons, or a sprinkle of black pepper for added flavor. It pairs well with crusty bread or a simple salad.
How to Store Potato Leek Soup
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
Tips to Make Potato Leek Soup
- Ensure you wash the leeks well, as they can trap dirt between their layers.
- If you want to add a bit more flavor, try adding a bay leaf while the soup simmers and remove it before blending.
- For a thicker soup, add less vegetable stock.
Variation
You can add different vegetables like carrots or celery for added nutrients and flavor. For a heartier version, include some cooked bacon bits or sautéed mushrooms as toppings.
FAQs
Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock if you prefer a non-vegetarian version.
How can I make this soup gluten-free?
The ingredients listed are gluten-free. Just make sure that the vegetable stock is also gluten-free as some brands may contain gluten.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors continue to blend. Just reheat it gently before serving.
Potato Leek Soup
Ingredients
Main ingredients
- 2 tsp olive oil
- 2 leeks washed and sliced
- 1 small onion (chopped)
- 3 cloves fresh garlic (minced or finely chopped)
- 1 tsp thyme
- 1 tsp marjoram
- 1.5 lb white potatoes (Russet or Yukon Gold, diced into cubes)
- 5.5 cups vegetable stock
- 1 tsp salt + more to taste
- Black pepper to taste
Instructions
Preparation
- Start by washing the leeks thoroughly. Cut off the root end and the dark green tops. Slice the remaining white and light green part into thin coins. Rinse them under cold water using a strainer to remove any dirt. Pat dry if needed.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and leeks. Sauté until soft and caramelized, about 3-5 minutes.
- Add the cubed potatoes and spices to the pot. Cook for another 2 minutes to help release the flavors.
- Add the vegetable stock and salt, making sure the liquid covers the potatoes.
Cooking
- Bring the soup to a boil, then reduce the heat and let it simmer on low, covered with a lid, for 15-20 minutes.
- Using an immersion blender, blend the soup. If you want a chunky texture, only blend partially. For a smooth soup, blend more thoroughly.
- Taste the soup and adjust the spices as needed. You may want to add another teaspoon of salt and some black pepper. Serve with your favorite toppings and enjoy!