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Healthy Potato Leek Soup in a white bowl with fresh parsley

Healthy Potato Leek Soup


  • Total Time: 35-40 minutes
  • Yield: 6-8 servings 1x

Description

If there’s one thing we know, it’s potatoes. And we use that expertise to create a tasty vegetarian & gluten free Potato and Leek soup that does well as a starter or as a hearty main course.


Ingredients

Scale
  • 3 Leeks, thoroughly washed to remove any sand/debris
  • 2 Tablespoons Butter
  • 1 Medium Size Onion, diced
  • 2 Stalks Celery, diced
  • 1 Clove Garlic, minced
  • 2 lbs. Russet Potatoes, peeled and cut into 1/2″ cubes (set aside in a bowl of water to prevent browning)
  • 6 Cups Chicken Broth
  • 1 Bay leaf
  • 1 1/2 teaspoons Fresh Thyme leaves
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Cup Heavy Cream
  • Parsley or Chives to Garnish

Instructions

  1. Wash the leeks thoroughly by submerging them in a sink filled with water (or a large bowl or stockpot).  Agitate them to release any sand/dirt.  Set aside on a dry towel.  When fully cleaned and dry, slice the root off at the bottom and continue to slice the leeks up (in rounds)until the stem turns a darker green.  Discard the darker part.  You can leave the leeks as is in rounds or continue to cut into smaller dices.  Place the cut leeks again in a clean bowl of water and swish with your hand.  Allow the leeks to rest and any residual sand/dirt will fall to the bottom of the bowl.  
  2. Melt the butter in a large stockpot and add the diced onion and leeks.  Sauté over low/medium heat until the onion becomes translucent and soft (3-4 minutes).  Stir occasionally so they don’t brown or burn.
  3. Add the celery and cook another 3-4 minutes, add a touch of olive oil if needed.  Add the garlic and stir. 
  4. Add the chicken broth, bay leaf, thyme, salt and pepper.  Drain the potatoes and add them as well.  Bring the soup to a boil, quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork.  
  5. Remove the bay leaf and take the soup off the heat.
  6. Using an immersion blender, puree the soup until it is creamy and no chunks of potato remain. 
  7. Finally, add the heavy cream and stir until combined. 
  8. Serve hot with fresh parsley or chives for garnish. 

 

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Soups

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