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Potato & Leek Soup

Potato & Leek Soup
PREP TIME
10 min
COOK TIME
25 min

Be sure to make a large batch of this tasty soup and you’ll have a few dinners for the week that can easily be re-heated!

Courtesy of Renee Reardin.

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Ingredients

3
Tbsp butter
1
onion, chopped
1 ½
cups leeks, thinly sliced (white and light green parts only)
6
- 7 small yellow potatoes, chopped
2
stalks celery, chopped
6
cups vegetable broth
3
bay leaves
3
sprigs thyme
juice from ½ lemon
salt and pepper
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Directions

Step 1

Heat the butter in a large saucepot on medium-high heat. Add the onion and leeks, and stir, sautéing for 2 minutes.

Step 2

Add the potatoes and celery, and stir, ensuring the butter is covering the potatoes.

Step 3

Add the vegetable broth and stir.

Step 4

Add the bay leaves and thyme, and cook until potatoes are soft, about 20 minutes. Stir occasionally.

Step 5

Purée the soup in a blender. Don’t have one? I used my Magic Bullet, and puréed the soup in a few batches.

Step 6

Pour the soup back into the pot on the stove, over medium-high heat, and add the lemon juice.

Step 7

Season with salt and pepper to taste.

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My rating for Potato & Leek Soup
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