Potato Leek Soup
Make this healthy vegetarian potato leek soup with simple ingredients, and no flour, butter or cream. Smooth, creamy, and easy to prepare for a cozy meal!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil plus more for serving
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 2 pounds Yukon Gold potatoes peeled and chopped
- 3 garlic cloves sliced
- 2 tablespoons fresh thyme stems removed
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ½ cup sour cream
- Fresh chopped chives for garnish
Instructions
- In a large pot over medium heat, heat the oil. Add the leeks, and cook, stirring occasionally, until the leeks begin to soften, about 10 minutes.
- Add the potatoes, garlic, thyme, salt and pepper, and cook until fragrant, stirring frequently for 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. Remove the bay leaves and discard.
- Use an immersion blender to blend until smooth and consistent without any vegetable chunks. Fold in the sour cream and serve with a drizzle of olive oil and fresh chives, 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
Serving: 1g | Calories: 378kcal | Carbohydrates: 60g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 913mg | Potassium: 1185mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1838IU | Vitamin C: 62mg | Calcium: 129mg | Iron: 4mg
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