A Simpler, Lighter Potato Leek Soup Recipe
A lighter spin on a classic comfort soup, we love the aroma of this one and it's hearty texture. Add fresh or dried chives and serve with fresh artisan bread or crostini.
Equipment
- Dutch oven or Large Pot
- Hand blender or Potato Masher
Ingredients
- 4 tbsp butter (*or olive oil to keep it vegan*)
- 2 large leeks chopped
- 4 cloves garlic minced
- 2 lbs potatoes (*any*) cubed
- 6 cups low sodium Vegetable broth
- 2 sprigs fresh thyme, or 1 tsp dried remove leaves from stem if using fresh
- 1/4 cup fresh or dried chives chopped
- 2 bay leaves
- Coarse Salt & Ground Black Pepper *to taste*
Instructions
- Warm butter on medium heat, adding chopped leeks, salt & pepper and stirring until leeks coated with melted butter. Cover pot with lid & let leeks cook until completely soft (about 5-7 mins).
- Increase heat to medium-high, add garlic, potatoes, cover with lid & let cook a few minutes. Add vegetable broth, thyme & bay leaves, bring to a boil, then reduce heat to med-low, cover and let simmer about 20 mins (*until potatoes soften enough to be mashed*)
- Turn off stove, uncover & remove bay leaves. Use hand blender to blend soup to desired texture. If you don't have a hand blender, potato masher will do & you'll get a chunkier, heartier texture.
- Stir in fresh or dried chives. Let set 5 mins, then serve with fresh artisan bread or crostini. Enjoy!
