Easy Potato Leek Soup Anyone Can Make Tonight!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dice Yukon Gold potatoes into about a fourth to half-inch dice.

Chop off the root end and dark green parts of the leeks, then rinse them well.

Slice leeks in a half balloon shape, about a 1/4 inch thick.

Mince garlic using a garlic press without peeling.

Melt butter in a large pot and sauté leeks with a pinch of salt for 5-7 minutes until soft.

Add thyme leaves, minced garlic, red pepper flakes, white pepper, and bay leaves; sauté for a moment.

Add diced potatoes and vegetable stock; bring to a boil.

Simmer for about 15-20 minutes until potatoes are soft and fork tender.

Taste the broth and adjust salt if necessary, then remove bay leaves.

Blend the soup with an immersion blender to desired consistency, leaving some potato chunks if preferred.

Stir in a little coconut milk for creaminess and squeeze in half a lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens