Best Potato Leek Soup Recipe

I have found the best potato leek soup, thanks to Downshiftology on Youtube. It’s flavorful, has a velvety texture, and is very healthy. You can never go wrong with this recipe – it’s simple and straight to the point. Get warm and cozy during this cold weather with this yummy soup! Read on or watch the video below for full instructions.

Ingredients:

• 2 tablespoons of extra-virgin olive oil
• 3 large leeks
• 2 garlic cloves (minced)
• 4 cups of vegetable broth ( or more)
• 2 pounds of Yukon gold potatoes (peeled and diced into 1/2″ pieces)
• 1 teaspoon of kosher salt
• 1 bay leaf
• 2 sprigs of fresh thyme
• freshly chopped chives
• black pepper to taste

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Instructions:

Step 1:

Cut the stem and green leaves off the leaks. Just leave the white and light green parts. Slice the leeks in half lengthwise, then chop them across.

Step 2:

Put the chopped leeks into a colander and wash with cold water to remove dirt and debris.

Step 3:

Place a large pot over medium heat and add the olive oil. Once the oil is hot, add the leeks and saute for about 8 to 10 minutes until softened but not browned. Next, add the minced garlic and stir for a minute.

Step 4:

Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock to the pot. Turn the heat to high and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 to 20 minutes until the potatoes are fork-tender.

Step 5:

Remove the bay leaf and thyme springs from the soup then discard them. Blend the soup until you get your desired creaminess using an immersion blender. If you don’t have one, you can blend the soup in batches using a high-powered blender.

Step 6:

Serve the potato leek soup in individual bowls then garnish with chopped chives and freshly ground black pepper. Enjoy!

Best Potato Leek Soup Recipe