Potato and Leek Soup
Warm up on a cool fall day with this simple potato and leek soup. Creamy potatoes, tender leeks, and a hint of garlic make for a light but satisfying dish. Perfect for chilly evenings, it's cozy, healthy, and easy to make!
Ingredients
2 large leeks, white and light green parts only, thinly sliced
4 medium Russet potatoes, peeled and diced
3 cups vegetable or chicken broth
1 cup milk of choice
1 tbsp olive oil
2 cloves garlic, minced
Salt & pepper to taste
1 tsp dried thyme
1 bay leaf
Chopped fresh parsley or chives (optional, for garnish)
Directions
Heat olive oil in a large pot over medium heat. Add sliced leeks and garlic, cooking until softened (about 5 minutes).
Add diced potatoes, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.
Remove the bay leaf, allow the soup to cool slightly, then blend until smooth using an immersion blender or in batches with a regular blender.
Stir in the milk, season with salt and pepper, and simmer for another 5 minutes.
Serve hot, garnished with fresh parsley or chives if desired. Enjoy!
