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Potato Leek Soup

Potato Leek Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 large leeks (about 1 lb), white and light green parts only, sliced
  • 2 lb russet potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Fresh thyme sprigs (optional)

Method
 

  1. Melt butter in a large pot over medium-low heat. Add leeks and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 8 minutes.
  2. Add potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce to a simmer and cook uncovered until potatoes are tender, 15 to 20 minutes.
  3. Discard thyme. Remove pot from heat and blend with an immersion blender until completely smooth, about 1 minute. If using a standard blender, blend in batches with care.
  4. Return soup to a gentle simmer, taste and adjust seasoning, then ladle into bowls and finish with olive oil or fresh herbs.

Notes

The soup will be a pale, creamy green and will thicken as it sits. When reheating, stir in a little broth to loosen it. If you are skipping the butter, a good fruity olive oil brings its own richness.