Potato Leek Soup
This creamy Potato Leek Soup is a cozy, flavorful dish for cold days. It’s easy to make, naturally gluten-free, and easy to adapt for dairy-free diets.
Equipment
- - Dutch oven or large soup pot
- - Immersion or upright blender
- - Cutting board and knife
Ingredients
- - 4 large leeks white and light green parts only
- - 3 tbsp unsalted butter or vegan butter
- - 1 tsp sea salt
- - Freshly ground black pepper
- - 2 lbs Yukon gold potatoes chopped
- - 3 garlic cloves grated
- - 6 cups vegetable or leek top broth
- - 3 sprigs fresh thyme
- - 1 cup milk or heavy cream or plant-based milk
- - 1 tbsp lemon juice optional
- - Chopped chives for garnish
Instructions
- Slice and rinse leeks thoroughly. Chop finely.
- Melt butter in a large pot. Add leeks, salt, and pepper. Sauté for 8–10 minutes.
- Add potatoes, garlic, broth, and thyme. Simmer for 20 minutes.
- Remove thyme. Blend soup until smooth.
- Stir in milk or cream and lemon juice if using. Adjust seasoning.
- Serve with chives, olive oil, and black pepper.
Notes
- Make it vegan by using plant-based butter and milk
- For freezer-friendly version, omit dairy until reheating
- Optional: Make your own broth with leek tops, garlic, and thyme
- For freezer-friendly version, omit dairy until reheating
- Optional: Make your own broth with leek tops, garlic, and thyme