Potato Leek Soup
This potato leek soup is the ultimate fall soup! ultra-creamy, loaded with veggies, and completely vegetarian.
Ingredients
- 2 tbspExtra Virgin Olive Oil
- 3 largeLeek
- 2Garlic, minced
- 4 cupvegetable broth (or more for a thinner texture)
- 2 lbYukon Gold potatoes ( into ½-inch pieces), peeled diced
- 1 tspKosher Salt
- 1Bay Leaf
- 2 sprigFresh Thyme
- chives and black pepper, freshly chopped for garnish
Instructions
- 1
Prep leeks. Slice the stemand green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- 2
Clean leeks. Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- 3
Cook leeks. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.
- 4
Cook potatoes. Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- 5
Blend. Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
- 6
Serve. Top the potato leek soup with chopped chives and freshly ground black pepper before serving.