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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.

by Merle O'Neal • featured in 5 Healthy & Hearty Fall Soups

Inspired by simplyrecipes.com

Cook Time

45 minutes

Ingredients

for 8 servings

  • 2 tablespoons
    butter
  • 3 large leeks, chopped
  • 3 cloves garlic, minced
  • 2 lb
    potato, cubed (905 g)
  • salt, to taste
  • pepper, to taste
  • 6 cups
    vegetable broth (1.4 L)
  • 2 cups
    water (470 mL)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup
    fresh chives, chopped (10 g)
  • hot sauce, to taste

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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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