Potato Leek Soup

5 from 57 votes

This healthy Potato Leek soup is a simple classic recipe made with potatoes, leeks, garlic and broth - a smooth and creamy vegetarian soup!

Course Soup

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 242kcal

Author Yumna Jawad

Equipment

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