Potato Leek Soup
A soup that is quick, delicious and the perfect companion to any cold weather dinner. This potato leek soup recipe is a simple homemade soup the whole family will love, cozy and comforting yet luxurious and elegant.
Servings 6
Ingredients
- 1 tsp olive oil
- 2 leeks, thinly sliced (white and light green parts)
- 1 garlic clove, minced
- 2 pounds (910g) Yukon gold potatoes, chopped
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp ground sage
- 3 cup (720ml) low-sodium vegetable broth
- 2 cup (480ml) water
- 1 tbsp nutritional yeast (optional)
- 1 tbsp lemon juice
- 1 tsp liquid smoke
- salt and black pepper to taste
- quick bacon crumbles (optional)
- chopped green onions (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the potatoes, rosemary, thyme, sage, broth, and water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Turn off the heat.
- Add the nutritional yeast, lemon juice, and liquid smoke. Use an immersion blender to blend the soup until smooth (or mostly smooth with a few potato chunks—your call). Alternatively, you can transfer the soup in batches to a blender and carefully blend until smooth.
- Add salt and pepper. Serve topped with bacon crumbles and green onions, if desired. Leftovers will keep in an airtight container in the fridge for 5 to 6 days
