Leek & Potato Soup
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Recipe Intro From katelyndshaw
Leek & Potato Soup is nutrient dense soup with an earthy flavor. Serve it with a drizzle of olive oil and garnish with fresh chive & dill.
Want more soup recipes? Try this one-pot cauliflower sage & parsley soup and this local winter squash soup.
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Recipe Card
ingredients
- 2 tablespoons olive oil
- 2 large leeks
- 5 cloves garlic
- 3 cups vegetable broth
- 2 pounds russet potatoes, peeled and diced
- 1 teaspoon dried or fresh dill
Method
Step 1
Slice the leeks discarding the stems & dark green leaves.
Step 2
Take the white & light green and rinse in a colander.
Step 3
In a large pot, heat oil over medium heat then add leeks and cook until softened.
Step 4
Add garlic & cook for another minute.
Step 5
Add the potatoes, dill, salt & pepper and broth. Bring to a boil, reduce to a simmer and allow the potatoes to cook until fork tender (about 15-20 minutes).
Step 6
Transfer soup to a blender (or use immersion blender) and blend soup until creamy. Do this in batches if your blender is not big enough.
Step 7
Garnish with dill, chives and serve.