Cozy Potato Leek Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
Scale
- 2 tablespoons salted butter (or olive oil)
- 2 leeks (sliced thin (use only the white and light green parts))
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 bunch chives (finely minced)
- 6 Yukon Gold potatoes (washed and chopped)
- 1 32- ounce container chicken broth
- 1/2 cup heavy cream (or full-fat coconut milk or dairy-free milk of choice)
Instructions
- Let’s whip up this comforting soup! Start by prepping the leeks—wash them and slice them diagonally, using only the whites and light greens.
- Heat a large pot or Dutch oven over medium heat, then add the butter (or olive oil).
- Once the butter is melted and sizzling, toss in the sliced leeks and sauté them for about 5 minutes.
- Next, add in the onion, garlic, and seasonings (kosher salt, black pepper, and thyme), and sauté everything together for another 4-5 minutes until fragrant.
- Once the onions are soft, add in the potatoes, broth, and cream (or milk), and give it all a good stir.
- Bring the soup to a gentle boil, then cover the pot, reduce the heat to low, and let it simmer for 20 minutes until the potatoes are fork-tender.
- Now, remove the soup from the heat and use an immersion blender to blend it until smooth, keeping a bit of texture for that homemade feel—don’t over-blend!
- Once the soup is just right, ladle it into bowls and garnish with chopped chives, a drizzle of olive oil or cream, and a sprinkle of sea salt and black pepper. Then, dive in and savor every spoonful!
