Potato Leek Soup
While we can debate how to pronounce “potato,” there is no need for deliberation on the taste of this soup: it’s SOUPerb. Smooth, smoky and savory, this Potato Leek Soup hits the spot.
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The earthy flavors and nourishing ingredients will make you feel grounded and satisfied. The aromatic leeks offer immune-supporting vitamin C and a whole host of antioxidants as well as a sweet oniony flavor. Hearty potatoes add creaminess to the soup and a large dose of heart-healthy potassium to the pot. And while you’ll slurp up this soup in minutes, the nutritional benefits will be long lasting.
Try this Non-Dairy Cream of Mushroom Soup.
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Potato Leek Soup
Ingredients
- 4 large leeks, white and light green parts, sliced into ½-inch rings, washed well and drained
- 2 large Russet potatoes, peeled and diced
- 2 tablespoon olive oil
- 6 cups vegetable or chicken broth, reduced-sodium
- ½ teaspoon dry thyme
- ½ teaspoon Kosher salt
- A few slices of turkey bacon, cooked and diced (optional)
Instructions
- Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes.
- Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes.
- Then, place in a blender and purée till smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add ½-1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).
- Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.