Creamy Potato Leek Soup
I’m one of those people who will eat soup all year round.
Rain or shine.
But there is just something a little extra special about a hot bowl of soup–enter this potato leek soup–on a chilly fall day!
First, I saute the leeks along with minced garlic in a splash of olive oil.
Yukon gold potatoes–which are creamier in texture–and fresh thyme, join in.
A good toss to coat everything before adding the vegetable broth (Notice, no cream added here.)
From there, everything just simmers to tender perfection.
I like my potato leek soup to have a smooth velvety finish but you can always opt for a bit of a rustic, chunky texture.
And my favorite way to finish it is with a drizzle of good extra virgin olive oil, fresh herbs (chives, dill, thyme or parsley) and a splash of fresh lemon juice.
And then please pass the croutons…
Creamy Potato Leek Soup
Creamy, comforting, flavorful potato leek soup that’s easy to make. Made in 1 pot with just a handful of simple ingredients!
3-4 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices and cleaned well
2 Tbsp. olive oil
2-3 cloves garlic, minced
4 sprigs fresh thyme
4 cups chopped organic potatoes, washed and cut into 1/2-inch cubes (I prefer unpeeled Yukon Gold / 1 1/2 lbs. yields 4 cups)
4 cups vegetable broth (plus more to thin to your desired consistency)
Garnish: homemade croutons (recipe below)
Remove the root and dark green part of the leek (compost or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
Heat a large pot or Dutch oven over medium heat and add the olive oil, and chopped leek. Cook for about 5-6 minutes, or until leeks are slightly softened and fragrant. Add a pinch of salt, pepper, fresh thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
Add in the vegetable broth and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
Once your potatoes are cooked, use an immersion blender (or high-speed blender) to purée the soup. If you prefer prefer a chunky soup, just puree 3/4 of the soup. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup.
Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
Serve in bowls garnished with sliced chives or herbs, and croutons. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 2 months. Reheat on the stovetop over low-medium heat until warm.
To Make Homemade Croutons You’ll Need:
4 cups sour dough bread (cut into ¾ inch cubes)
1/4 cup olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
Black pepper (to taste)
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Add bread cubes to a large bowl and drizzle with olive oil. Toss to coat. Sprinkle in Italian seasoning, garlic power, salt and pepper. Toss to coat. Spread the bread cubes out in a single layer on a baking sheet. Bake until golden, tossing halfway through, about 15-20 minutes, keeping an eye on them so they don’t burn. Remove from oven, and let cool.
