Easy Potato Leek Soup Recipe

This potato leek soup recipe from Downshiftology on Youtube is not just hearty but also flexible enough to make it as chunky or as smooth as you’d like. Moreover, it’s super rich and creamy and probably one of the easiest soup recipes you’ll ever make. It’s quick, easy, and super comforting! Watch the video tutorial below to learn the full recipe. 

Ingredients:

• 2 tbsp extra-virgin olive oil
• 3 large leeks
• 2 garlic cloves, minced
• 4 cups vegetable broth (or more for a thinner texture)
• 2 lb Yukon gold potatoes, peeled and diced into 1/2″ pieces
• 1 tsp kosher salt
• 1 bay leaf
• 2 sprigs of fresh thyme
• freshly chopped chives and black pepper garnish

Directions:

Step 1

Slice off the green leaves of the leeks, slice the lighter portion in half, lengthwise, then slice it into small pieces. After this, set them aside. Next, peel and cut the potatoes into 1/2″ pieces. Now, heat 2 tbsp of olive oil in a large pot over heat. Add the leeks and saute them for 8 to 10 minutes or until softened, then minced 2 garlic cloves straight into the pot and stir together with the leeks for another minute. Add the chopped potatoes into the pot along with one bay leaf, two to three sprigs of thyme, 1 tsp of kosher salt, and four cups of vegetable broth.

[social_warfare]

Step 2

Bring to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 15 to 20 minutes or until the potatoes are fork-tender. After 2o minutes, remove the lid and give it a stir, then use tongs to remove the bay leaf and thyme sprigs. When your potatoes are finally fork-tender, blend the soup, then serve.

Easy Potato Leek Soup Recipe