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Potato Leek soup
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Potato Leek Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 0kcal
Author Jennifer Pullman

Ingredients

  • 2 Tablespoons olive oil divided
  • ½ cup onion diced (I used vidallia)
  • 2 cloves garlic minced
  • 3 large leeks sliced (white section only)
  • 3 Russet Potatoes washed, peeled, and sliced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ tsp black pepper

Instructions

  • In a stock pot heat 1 tablespoon of oil over medium heat.
  • Add garlic, cook 1 minute.
  • Add in onion, cook 3-5 minutes or until translucent.
  • Add in leeks, cook until softened, about 5 minutes.
  • Add in sliced potatoes.
  • cover with vegetable broth.
  • Bring to a boil, then reduce heat to medium low.
  • Simmer for 30-45 minutes until potatoes are soft.
  • Season with thyme and pepper.
  • Using an immersion blender, blend soup until smooth.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg