The Best Classic Potato Leek Soup — Ready in 30 Minutes
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Calories
- 262 kcal
- Carbs
- 39.00 g
Ingredients
- 3 tbspunsalted butter
- 2 clovesgarlic (minced)
- 1 mediumyellow onion (chopped)
- 3 largeleeks (washed and dark green parts/roots removed, chopped)
- 3 largeYukon gold potatoes (peeled and chopped into 1-inch pieces)
- 1/2 tspsalt (or to taste)
- 1/2 tspblack pepper
- 1/4 tspcayenne (optional)
- 4.5 cupsvegetable broth (gluten free)
- 1/4 cuphalf and half
- 2 tbspchives (chopped)
Instructions
- 1
Melt butter in 3-quart pot over medium heat.
- 2
Add garlic, onion, and leeks. Cook until softened (about 5 minutes).
- 3
Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).
- 4
Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).
- 5
Either use an immersion blender, or ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is.
- 6
Once pureed soup is returned to pot, reduce heat to low and stir in half and half. Cook for an additional 3-5 minutes or until hot.
- 7
Top with chives and serve.