Description
This dairy-free potato leek soup recipe offers a comforting and creamy texture, perfect for chilly nights or casual gatherings. It’s an easy-to-make, nourishing dish with a delightful balance of potatoes and leeks, known for its savory and satisfying flavor.
Ingredients
Scale
- 4 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prep the vegetables: Thoroughly clean the leeks, then chop them. Dice the onions and potatoes.
- Heat the oil in a large pot over medium heat.
- Add the diced onions and chopped leeks to the pot. Sauté for 5-7 minutes until soft and fragrant.
- Stir in the diced potatoes, garlic powder, and dried thyme. Cook for an additional 2-3 minutes.
- Add the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer for approximately 20 minutes, or until potatoes are tender.
- Puree the soup until smooth using an immersion blender or a traditional blender in batches.
- Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
- For best results, use fresh leeks and potatoes.
- Blend the soup to your desired consistency.
- Add salt gradually and taste as you go to prevent over-seasoning.
- A splash of lemon juice at the end can brighten the flavors.
- Experiment with adding fresh herbs like dill or chives for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 150 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 5g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A