Description

This easy-to-make, flavorful potato leek soup is comfort food at its best! It’s a perfect dish for cold winter nights or a delicious way to celebrate St. Patrick’s Day. Can also be made gluten-free and vegan.

Ingredients

Units Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 medium-sized leeks halved and then sliced into 1/2-inch half-moons (use the white and light green parts only!)
2 ribs of celery, thinly sliced
3 cloves garlic, minced
1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks (about 6 potatoes/9 cups diced)
5 cups vegetable or chicken stock
1/2 cup cream (optional)
4 sprigs of fresh thyme
1 bay leaves
Kosher salt and freshly-cracked black pepper to taste
Topping options: croutons, grated cheese, bacon crumbles, fresh chives

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Instructions

SAUTÉ VEGETABLES: Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté, stirring frequently, until the onions are soft and starting to turn golden, about 5 minutes. Then add the sliced leeks and celery and the minced garlic. Continue to sauté, stirring often (don’t let the garlic burn!), until the vegetables are soft, about 3 minutes.
ADD THE BROTH AND POTATOES: Next, add the broth, potatoes, and herbs. Bring to a boil, cover the pot, and bring then down to a simmer.
SIMMER: Simmer until the potatoes are fork-tender, about 10-15 minutes.
PURÉE: Remove the thyme sprigs and the bay leaf and let the soup cool to room temperature. When the soup is cool enough to handle, use an immersion blender (or a regular blender) to purée the soup until creamy. Add the cream, is using. And then season with salt and pepper to taste.
SERVE: When ready to serve, gently warm the soup to the desired temperature, adjust seasoning if need, and spoon into individual bowls. Then garnish with desired toppings. I used croutons, chives, bacon crumbles, and some grated cheese.

Notes

Storage and Freezing: You can store the soup in an airtight container in the refrigerator for up to 3-4 days. Or in the freezer (without the cream) for up to 3 months. When ready to use, defrost in the refrigerator overnight and then reheat it on the stovetop. When heated through, you can add the cream, if you’re using.

To Make Gluten-Free: This soup is naturally gluten-free, but the croutons I used were not. If you want to keep yours gluten-free, skip the croutons or use gluten-free ones. You can substitute with crumbled potato chips if you’d like.

To Make Vegan: To make this soup vegan, skip the cream and the grated cheese and bacon topping. You can substitute with crumbled potato chips, if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop

Nutrition

Serving Size:
Calories: 236
Sugar: 5.5 g
Sodium: 322.4 mg
Fat: 10.9 g
Carbohydrates: 27.5 g
Protein: 7.9 g
Cholesterol: 17.3 mg