Description
This comforting Potato and Leek Soup features creamy Yukon Gold potatoes and tender leeks cooked in a flavorful vegetable broth with garlic and thyme. Finished with a touch of cream and fresh herbs, it makes a perfect warming meal for any occasion.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil or unsalted butter
- 3 large leeks (white and light green parts only, thinly sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
Main Ingredients
- 4-5 medium Yukon Gold potatoes (peeled and diced)
- 5 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup plant-based cream or heavy cream (optional)
- 2 tablespoons chopped parsley
- 2 green onions or scallions (sliced for garnish)
- Crispy fried leeks or onions (optional topping)
Instructions
- Prepare the leeks: Clean the leeks thoroughly by slicing them and rinsing under cold water to remove any grit or dirt.
- Sauté aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and diced onion, cooking until soft and translucent, about 8 to 10 minutes.
- Add garlic and thyme: Stir in minced garlic and thyme, cooking for an additional minute to release their flavors.
- Cook potatoes: Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot and cook for 20 to 25 minutes until the potatoes are tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth, or blend partially if you prefer a chunkier texture.
- Add cream and season: Stir in cream if using, and season with salt and black pepper to taste. Let the soup simmer for another 2 to 3 minutes.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, sliced green onions, and crispy fried leeks or onions if desired. Serve hot.
Notes
- Thoroughly cleaning the leeks is essential to remove all grit and sand.
- You can substitute vegetable broth with chicken broth if not vegan.
- For a vegan version, use olive oil and plant-based cream.
- Adjust thickness by adding more broth for thinner soup or blending longer for creamier texture.
- Crispy fried leeks or onions add wonderful texture if desired.
