There's something profoundly comforting about a warm bowl of soup, especially when the chill of autumn begins to set in. Today, I'm sharing a timeless recipe that is been a staple: the classic Leek and Potato Soup. With its creamy texture and the harmonious blend of leeks and potatoes, this soup is not only heartwarming but also incredibly easy to whip up!
Why I Love This SoupLeeks, with their subtle oniony flavor, are the unsung heroes of many dishes. When combined with the earthy goodness of potatoes, they create a velvety, rich soup that is both hearty and satisfying. This recipe is also versatile - you can make it dairy-free or garnish with a variety of toppings depending on your preferences.
- 3 large leeks, cleaned and thinly sliced
- 4 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups low-sodium broth (vegetable or chicken)
- 2 tablespoons olive oil or butter
- 1 cup milk (or almond milk for a dairy-free version)
- 2 teaspoons fresh thyme (or dried)
- Salt and pepper, to taste
- Optional: chives, parsley, cream, or Greek yogurt for garnish
- Start by preparing your leeks. Since they often contain sand between their layers, slice off the root end and the dark green tops. Split them lengthwise and rinse under running water, fanning the layers to remove any dirt. Once cleaned, thinly slice them.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks become soft and translucent, about 5-7 minutes. Be careful not to brown them.
- Add Potatoes and Broth: To the pot, add the diced potatoes, thyme, and broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Blend the Soup: Once the potatoes are cooked through, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a countertop blender in batches. Make sure to leave the center cap of the blender lid open (covering with a kitchen towel) to let steam escape, and blend carefully to avoid splashes.
- Finish and Season: Return the blended soup to the pot (if using a countertop blender). Stir in the milk or almond milk, and heat the soup gently without letting it boil. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. If desired, you can finish each serving with a splash of cream or a dollop of Greek yogurt, and garnish with chopped chives or parsley.
Pairing Suggestions: Serve this soup with a side of crusty bread or a fresh green salad. It's a meal that feels both light and fulfilling.
A Little Tip: This soup is perfect for meal prepping! Make a big batch and freeze portions for those nights when you want something quick and homemade.
Wrap Up: There you have it - a simple, delicious recipe that's perfect for those cozy nights in. Whether you're curled up with a good book or sharing a meal with loved ones, this Leek and Potato Soup is sure to hit the spot.
Happy cooking, and stay cozy!