This recipe for potato leek soup is not only easy to make but also a healthy version of this creamy and comforting soup that is perfect for the colder months ahead. Using only a few ingredients, you will have a satisfying and light pot of soup.
- 2-3 large leeks leeks (whites only), thoroughly washed and sliced
- 6 medium yukon gold potatoes peeled and cut into large pieces
- 2 tbsp olive oil
- 1/2 tsp dry basil
- 2 tsp salt
- 1.4 tsp cracked black pepper
- 1 pot boiling water
Begin by cleaning the leeks. First, cut off the dark green part , leaving only the white and light green stalk. Next, remove the bottom root end. Slice the leek in half lengthwise to open up the layers of the leek. Rinse and separate the layers under cold water to remove dirt.
Once clean and dry, chop the leek
In a large saucepan, melt 2 tbsp olive oil on medium heat. Add the leek and cook stirring occasionally, until the leeks are softened, about 10 minutes.
Peel and chop potatoes. Add potatoes to leeks and pour in enough boiling water to just cover the vegetables. Add salt and cover with lid. Let simmer until potatoes are soft, about 15-20 min
Add pepper and dry basil. Puree soup in a blender or use an immersion blender directly in the pot. If using a blender, blend in batches, until very smooth and silky and adjust seasoning to taste.
Serve as is, or add shredded cheese or chopped chives to serve.