Easy Potato Leek Soup: Rich & Creamy Without the Cream
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Potato leek soup is a classic comfort food recipe combining endlessly creamy potatoes with the subtle oniony flavor of sautéed leek.
This recipe uses simple ingredients. It’s elegant, versatile, satisfying, and easy to customize to your dietary preferences.
You can serve potato leek soup as a light appetizer, as a filling main course, or make it for meal prep. It’s delicious either way.
INGREDIENTS
2 tablespoons extra virgin olive oil
680 grams (1½ pounds) leeks about 3
1 large white onion
680 grams (1½ pounds) potatoes Yukon Gold
1 liter (4 cups) vegetable broth
3 sprigs fresh thyme or ½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
4 dollops Greek yogurt or non-dairy yogurt
2 tablespoons chives finely chopped for garnishing + optional spring onions
STORAGE
Make Ahead: Leek and potato soup is excellent for meal prep as it keeps well for days.
Refrigerator: Let the soup cool down completely, then store it in an airtight container in the fridge for up to 4 days.
Freezer: Let the soup cool down completely, then store it in a freezer-friendly container for up to 3 months.
Thaw: Defrost potato leek soup in the refrigerator for several hours or overnight. Alternatively, thaw it in the microwave or saucepan on low heat or stovetop.
Reheat: You can warm the soup in the microwave or a small pot on the stove. Only reheat the portions you’ll eat.
0:00 Ingredients for potato leek soup
0:22 Flavor base
1:10 Make the soup
2:04 Simmer
2:29 Blend
2:59 Serving suggestions
3:46 Storage
❤️ Nico & Louise
#potato #souprecipe #easyrecipe
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