Potato Leek Soup
This vegan-friendly potato leek soup is comfort food at its finest. Made with simple, budget-friendly ingredients, it’s creamy, cozy, and loaded with savory flavors (a.k.a. the best kind of soup). Bonus: you’ll have it on the table in just 30 minutes!
Servings: 4 servings
Ingredients
- 4 medium leeks
- 2 Tbsp unsalted butter or oil, 28 g
- 2 stalks celery sliced
- 4 cloves garlic peeled and smashed
- 2 lbs Yukon gold potatoes about 4 medium potatoes, cut into large chunks
- 4 sprigs fresh thyme
- 6 cups vegetable broth 1.4 L
- 1 cup heavy cream* 236 mL
- To serve: salt, pepper, green onions
Instructions
- Leeks: Remove the roots and dark green ends of the leeks. Cut each in half lengthwise, then slice into roughly ¼-inch halfmoons. Transfer to a large bowl and cover with water. Swish around to remove dirt, then drain and rinse well.
- Saute: Heat butter (or oil) in a large pot over medium/high heat. Add leeks, celery, and garlic, cooking until the leeks wilt down and are soft, 7 to 10 minutes.
- Boil: Add the potatoes, thyme, and broth. Cover and bring to a simmer until the potatoes are fork-tender, about 15 minutes.
- Puree: Fish out the thyme sprigs, then puree until smooth using a handheld immersion blender (or carefully working in batches, puree with a countertop blender).
- Serve: Stir in cream. Taste and add salt and pepper as needed. Ladle into serving bowls and top with sliced green onions.
Notes
*For a vegan option, use canned full-fat coconut milk.
To make this in the Crockpot, transfer all ingredients to the slow cooker in step 3 and cook on low for 6 to 8 hours (or high for 4 to 6). When finished, continue steps 4 and 5 as instructed.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 31.2g | Protein: 11.3g | Fat: 19.3g | Saturated Fat: 11.2g | Cholesterol: 56mg | Sodium: 1231mg | Potassium: 891mg | Fiber: 3g | Sugar: 5.3g | Calcium: 109mg | Iron: 3mg
