Leek and Potato Soup

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5 from 1 vote

Leek and Potato Soup

A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread. 
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Meal Type: Dinner, Lunch, Soup
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Stove
Ingredient: Potatoes
Servings: 8 servings
Ingredients
  • 1 tablespoon(s) olive oil
  • 3 medium leeks white and light green parts only, thinly sliced
  • 3 clove(s) garlic minced
  • 6 cup(s) vegetable broth
  • 3 medium russet potatoes (4-5 cups) peeled and chopped
  • 3 rib(s) celery chopped
  • 1 bay leaf
  • 1/2 teaspoon(s) dried thyme leaves
  • 2 cup(s) plant-based milk (such as soy or almond)
US Customary - Metric
Instructions
  • In a large soup pot, heat the olive oil over medium heat. Add the leeks and garlic and lightly sauté for about 10 minutes until softened and there are some browned bits.
  • Add the vegetable broth, potatoes, celery, bay leaf, and thyme and to the pot. Cover and bring to a simmer. Let simmer for about 15 - 25 minutes until the potatoes are soft and easily pierced with a fork.
  • Remove the bay leaf and then use an immersion blender to blend the soup. Alternatively, you can use a standing blender, blending the soup in small batches at a time. Be careful that hot soup doesn't explode out of your blender! Keep the batches small, and start at the lowest speed. If you like a chunky soup, blend about 1/3 of the soup and then mix back in.
  • Return soup to pot, stir in non-dairy milk, and season with salt and pepper to taste. Bring back to a simmer and serve hot.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 118kcal
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