Potato Leek Soup

With the season change, this Potato Leek Soup is the perfect comfort. Warm, thick, creamy. Embrace some root veggies and give it a try. Our kids loved it!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Time 28 minutes

Servings

Calories 379kcal

Author Marcie & Julie

Equipment

stovetop
blender

Ingredients

8 cups vegetable broth
2 bay leaves
1 Tablespoon thyme dried
1 teaspoon salt
½ teaspoon black pepper
4 russet potatoes peeled, cut into 1 or 2" pieces
2 Tablespoon unsalted butter
2 large leeks sliced & rinsed, not including dark green tips
2 stalks celery chopped, save the leaves
2 cloves garlic minced or chopped
½ cup cream

Instructions

In a stock pot, bring broth to a boil. Then add spices and potatoes, and boil for 15 mins.
Meanwhile, heat a skillet on medium and add butter. When butter has melted, add leeks, celery and garlic. Cook for 5-7 mins. Then add veggies to the boiling pot of potatoes.
Once the 20 min boil is up, pull out the bay leaves, and blend all the ingredients together. Either keep everything in the pot and use an immersion blender until well incorporated OR put several batches in a blender/Vitamix until everything's been fully blended.
When blended soup is back in the pot, add the cream, stir and serve. Place a few torn celery leaves on top of each bowl for garnish.

Notes

Serve soup with celery leaves for garnish, and bread or break sticks on the side for dipping.

Nutrition