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97% would make again

Potato Leek Soup

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Tasty Team

45 minutes

45 minutes

Ingredients

for 8 servings

  • 2 tablespoons butter
  • 3 large leeks, chopped
  • 3 cloves garlic, minced
  • 2 lb potato (910 g), cubed
  • salt, to taste
  • pepper, to taste
  • 6 cups vegetable broth (1.5 L)
  • 2 cups water (480 mL)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup fresh chives (10 g), chopped
  • hot sauce, to taste

Nutrition Info

Shop ingredients with
    Calories 163
    Fat 4g
    Carbs 30g
    Fiber 3g
    Sugar 3g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  2. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  3. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  4. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  5. Uncover and remove thyme and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Stir in chives and hot sauce (optional).
  8. Allow to cool 2 minutes and serve.
  9. Enjoy!
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