Potato Leek Soup
This creamy Potato Leek Soup is a cozy, flavorful dish for cold days. It’s easy to make, naturally gluten-free, and easy to adapt for dairy-free diets.
Equipment
- - Dutch oven or large soup pot
- - Immersion or upright blender
- Cutting board and knife
Ingredients
- **Soup Base:**
- - 4 large leeks white/light green parts only, chopped
- - 3 tbsp unsalted butter or olive oil
- - 1 tsp sea salt
- - Black pepper to taste
- - 2 lbs Yukon gold potatoes chopped
- - 3 garlic cloves grated
- - 6 cups vegetable or leek broth
- - 3 sprigs fresh thyme
- - 1 cup milk or cream or oat milk
- - 1 tbsp lemon juice optional
- - Chives for garnish
Instructions
- Wash and chop leeks. Sauté in butter with salt and pepper for 7–10 minutes.
- Add garlic, potatoes, broth, and thyme. Simmer for 20 minutes.
- Remove thyme. Blend soup until smooth.
- Stir in cream and lemon juice. Season to taste.
- Garnish and serve hot.
Notes
- Vegan: use plant-based milk and butter.
- For chunkier texture, blend only part of the soup.
- Freeze without cream for up to 3 months.
- For chunkier texture, blend only part of the soup.
- Freeze without cream for up to 3 months.