Potatoes & leeks in a flavorful & warming, thick & creamy broth in this Simple Potato Leek Soup
This recipe has been the most popular by far on my previous blog, Vegelicious Kitchen. So I definitely wanted to make sure to include it here on Naturally Debra. I think soups are so soothing and warming. Comfort food at its best for sure.
Soups are usually very simple to make but deliver big time on satisfaction. They are perfect for lunches or a lighter evening meal – comforting, warming and filling in just the right way.
Make Your Meals Quicker With Meal Preps
When I want to have a meal that comes together quickly, I like to do the preps ahead so when it’s time to make the meal, it comes together in no time. So when you want something fast to make, soup is definitely the ticket. It also can be made in the slow cooker aka crockpot.
You can make it earlier in the day, cool it and refrigerate it until you’re ready to eat. Just reheat when you want some – only what you need, and leave the rest to stay cold in the refrigerator.
*Note: If it’s too thick when you take it from the refrigerator, add a little vegetable broth to thin it to the consistency you want.
Many times soups like other food, get better as they sit so the flavors can blend.
Enjoy it by itself or with your favorite bread. We get a seeded sourdough from a local bakery in Sebastopol that’s soo good alongside a hot bowl of soup!
- 1 Tbsp olive oil
- 4 large leeks, white and light green part only, sliced lengthwise and cut in 1/2" slices
- 1 medium/large shallot, minced
- 5 medium/large russet potatoes, peeled and cut in 2" cubes
- 6 cups vegetable broth
- 1 Tbsp fresh thyme, minced or 2 tsp dried thyme
- 2 - 3 bay leaves
- 1 tsp salt
- Garnish with chopped fresh parsley, green onions or oven roasted tomatoes (optional)
In a heavy bottom soup pot, saute the leeks in the olive oil for about 3 - 4 minutes until soft, stirring often so they don't burn
Add the minced shallot and saute together for about 30 seconds
Next add the 6 cups of vegetable broth
Then the thyme, bay leaves and the salt
Finally add the cubed potatoes and stir together
Bring to a boil and reduce the heat to medium/high and cook together until the potatoes are fork tender but not totally falling apart
At this point, if you want a chunkier soup, scoop out about 1 potato full of cubes and set aside
With an immersion blender, blend the soup that's left in the pot to a creamy consistency and then add the potato cubes that you set aside back into the pot
Taste the soup and add more salt and black pepper to taste
Garnish each portion with chopped parsley and chopped green onions (scallions)
Add some small oven roasted tomatoes to the garnish for added color and flavor (optional)
Inspired by: The Veggie Queen
I love how the house is filled with such a yummy aroma when it’s cooking, don’t you?
Have a good one!