Description
A creamy, comforting soup made with tender potatoes, earthy leeks, and aromatic herbs, perfect for cozy days.
Ingredients
Scale
- 3 leeks (white and light green parts only), sliced and cleaned
- 4–5 medium potatoes, diced (Yukon Gold or russet)
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 cup heavy cream or milk (optional)
- Chopped chives or parsley for garnish
Instructions
- Trim, clean, and slice the leeks, discarding the dark green tops. Dice the potatoes and onion.
- In a large pot, heat the butter and olive oil over medium heat. Add the leeks and onion and sauté until soft and translucent.
- Add the minced garlic and cook for 1 more minute.
- Stir in the diced potatoes, thyme, and bay leaf. Pour in the broth to cover the vegetables.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it chunky for a rustic texture.
- Stir in the cream or milk if using, and season with salt and black pepper to taste.
- Ladle into bowls and garnish with chopped chives or parsley.
Notes
- For added protein, include shredded chicken, white beans, or lentils.
- Add red pepper flakes or cayenne for a spicier version.
- Top with crispy bacon or pancetta for extra flavor.
- Swap in coconut milk for a dairy-free option.
- Serve with crusty bread or a sprinkle of grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg