This Creamy Potato Leek Soup recipe is easy to make with simple, wholesome ingredients. Perfect for a vegetarian meal, this velvety smooth soup will warm you up like a hug from the inside.
4largeleekswhite and light green parts only, sliced
1 1/2lbsyellow potatoes (about 3 large sized potatoes)peeled and chopped into 1 inch pieces or smaller
5cupschicken or vegetable broth
2sprigsthyme
1bay leaf
salt and pepperto taste
1cupmilk or cream
chives or green onionsliced, to garnish (optional)
Instructions
Melt the butter over medium heat in a large soup pot and then add the leeks. Sauté the leeks until softened, about 8 minutes, being sure to stir frequently.
Add the bay leaves and thyme and stir for 1 more minute. Then add the potatoes, broth, bay leaf and thyme.
Increase the temperature to high and bring the pot to a boil and then reduce the heat to medium-low. Simmer until the potatoes are soft and tender. Remove from heat and remove the thyme sprig and bay leaves.
Allow the soup to cool so that it is safe to blend and then add the soup to a food processor or use an immersion blender to puree it until smooth.
Return to the pot and add the milk. Season with salt and pepper to taste. Bring to a simmer and then remove from heat. Garnish with fresh chives or green onion and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.