Description
This rustic potato leek soup is a hearty and creamy comfort food, perfect for chilly days. Made with tender potatoes, soft leeks, and subtle seasonings like garlic and thyme, it offers a rich, satisfying flavor.
Ingredients
3 large potatoes (peeled & diced)
2 large leeks (white & light green parts, sliced)
3 tablespoons olive oil or butter
3 cups vegetable or chicken broth
1 cup milk or cream
2 cloves garlic (minced)
½ teaspoon black pepper
½ teaspoon dried thyme
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add diced potatoes, broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in milk or cream and heat gently.
- Serve with garnishes like fresh herbs, croutons, crispy bacon, or a dollop of sour cream.
Notes
For a vegan version, use olive oil instead of butter and plant-based milk like coconut milk or almond milk.
To add greens, stir in spinach or kale during the last few minutes of cooking.
For extra protein, consider adding cooked chicken, bacon, or lentils.
Grated cheese, such as cheddar or Parmesan, is a great finishing touch for added richness.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
