POTATO LEEK SOUP | the coziest vegetarian soup recipe for winter

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a high smoke point.

bay leaves

Dried herbs can be used as a substitute.

Slice off the green leaves of the leeks and discard them or use them in future stock.

Slice the lighter portion of the leeks in half lengthwise and rinse them in a colander to remove dirt.

Peel the potatoes and slice them into small chunks.

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the leeks and sauté for 8 to 10 minutes until softened, avoiding browning.

Mince garlic cloves into the pot and stir for another minute.

Add chopped potatoes, bay leaf, thyme sprigs, kosher salt, and vegetable broth to the pot.

Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 to 20 minutes until potatoes are fork tender.

Remove the lid, stir the soup, and check the potatoes for tenderness.

Remove the bay leaf and thyme sprigs using tongs.

Blend the soup using an immersion blender until smooth, adding extra broth if a thinner texture is desired.

Serve in bowls, drizzled with extra virgin olive oil, and topped with chives and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens