Potato Leek Soup
Creamy, one-pot potato leek soup. Quick and easy soup recipe, made with simple vegetarian ingredients.
Servings 4
Cost $10
Ingredients
- 2 pounds Yukon Gold or Russet potatoes diced into ½ inch pieces
- 4 cups vegetable broth or chicken broth
- 3 large leeks cleaned VERY well and chopped
- 1 medium shallot thinly sliced
- 2 Tbsp butter
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 1/2 cup cream, half and half or nut milk
- ⅛ cup shredded parmesan cheese optional
- ⅛ cup fresh parsley or green onions
- Kosher salt & pepper to taste
Instructions
- Heat butter in a large stock pot or dutch oven.Add the leeks and shallot and cook, covered, over medium heat for about 10 minutes, stirring occasionally, until leeks are soft and slightly golden and very fragrant.
- Add the broth, diced potatoes and thyme and bring to a simmer. Add salt and pepper to taste. Reduce heat to low and simmer for about 20 minutes until potatoes are tender.
- Spoon in batches into blender or food processor and blend until smooth. Returning in batches to stock pot.
- Turn heat to low and stir in cream and parmesan cheese.
- Top with parsley or a handful of scallions or chives.