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Simple Potato Leek Soup

Name: Simple Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds russet potatoes, peeled and diced; 3 whole leeks, white and light green parts only, sliced; 2 whole garlic cloves, minced; 4 cups vegetable broth; 2 tablespoons olive oil; 1 whole bay leaf; 1 pinch salt and white pepper

An elegant yet incredibly cheap French classic. Creamy, silky, and comforting, using just a few humble ingredients.

Prep 15 minCook 30 minTotal 45 min4 servingseasy

budget-friendlyvegetariansoupcomfort-food

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Ingredients

russet potatoes, peeled and diced1.5 pounds
leeks, white and light green parts only, sliced3 whole
garlic cloves, minced2 whole
vegetable broth4 cups
olive oil2 tablespoons
bay leaf1 whole
salt and white pepper1 pinch

Instructions

1
Clean the sliced leeks thoroughly in cold water to remove any dirt or sand.
2
Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing for 8-10 minutes until soft and translucent (do not brown).
3
Add the diced potatoes, vegetable broth, and bay leaf to the pot. Bring to a boil.
4
Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are completely fork-tender.
5
Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Season with salt and pepper to taste.

Nutrition

Estimated, per serving

210kcal

Calories

Protein

36g

Carbs

Fat

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