Potato Leek Soup
This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks, garlic and broth - a smooth and creamy vegetarian soup!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 garlic cloves minced
- 2 pounds Yukon Gold potatoes peeled and chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup sour cream
- Fresh watercress for serving
- Toast/crostini for serving
Instructions
- Heat the oil in a large stockpot or dutch oven over medium heat.
- Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes. Next, add the garlic, potatoes, thyme, salt and pepper, and cook for about 5 minutes.
- Add the vegetable broth and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and adjust seasoning to your taste.
- Serve with fresh watercress and toast, if desired
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 501mg | Potassium: 967mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1110IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 6.7mg
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