Name: Hearty Potato and Leek Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 4 medium potatoes (Yukon Gold or Russet); 3 leeks (cleaned and sliced); 1 medium onion (chopped); 3 cups low-sodium vegetable or chicken broth; 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); 2 bay leaves; Salt and pepper to taste; ½ cup heavy cream (optional); Fresh parsley (for garnish)

This Hearty Potato and Leek Soup is a comforting, nutritious dish made with creamy potatoes, tender leeks, and savory herbs. Perfect for chilly nights, it’s easy to make and full of flavor. Light yet filling, this soup is a wholesome meal that will satisfy your cravings without weighing you down.

Recipe Tips and Tricks:

Use Yukon Gold or Russet potatoes for the best texture.
Make sure to thoroughly wash the leeks, as they can trap dirt between the layers.
For a richer taste, add a splash of cream or milk after blending.
Blend part of the soup for a creamy texture, but leave some chunks for texture.
For extra flavor, sauté the leeks in butter until softened before adding the other ingredients.

Why You’ll Love This Recipe:

This soup is a perfect combination of creamy, smooth potatoes and tender leeks, making it incredibly satisfying without being too heavy. The earthiness of the leeks enhances the overall flavor of the soup, while the potatoes provide a hearty base that fills you up without overwhelming you. The addition of fresh herbs, like thyme or bay leaves, brings a natural depth of flavor. Whether you’re craving something warm on a cold evening or looking for a nourishing meal, this soup is sure to please everyone. It’s simple to make, healthy, and will become your go-to comfort food!

Yield: Serves 4

Hearty Potato and Leek Soup

This creamy, hearty potato and leek soup is a comforting, healthy meal, perfect for chilly evenings or cozy dinners.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

4 medium potatoes (Yukon Gold or Russet)
3 leeks (cleaned and sliced)
1 medium onion (chopped)
3 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
2 bay leaves
Salt and pepper to taste
½ cup heavy cream (optional)
Fresh parsley (for garnish)

Instructions

Prepare the Leeks: Cut off the roots and tough dark green tops of the leeks, leaving only the tender white and light green parts. Slice them in half lengthwise, rinse under cold water to remove any dirt, and chop into thin half-rings.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and leeks. Cook, stirring occasionally, until the leeks are softened and the onions are translucent, about 7-8 minutes. Add the garlic and thyme, and cook for another minute until fragrant.
Cook the Potatoes: Add the chopped potatoes to the pot along with the broth and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Blend the Soup: Remove the bay leaves. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer part of the soup into a blender and return it to the pot for a chunkier texture.
Add Cream and Seasoning: If using, stir in the heavy cream and adjust the seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Notes

You can adjust the thickness of the soup by adding more broth or blending it for a smoother texture.
If you prefer a dairy-free version, skip the cream and opt for a dairy-free milk substitute like almond or coconut milk.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 457Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 35mgSodium 389mgCarbohydrates 66gFiber 11gSugar 11gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Leeks: These should be thoroughly cleaned to remove any dirt trapped between their layers. Leeks have a mild, onion-like flavor that adds subtle sweetness when cooked, making them the ideal base for this soup.
Potatoes: Choose waxy varieties like Yukon Gold for a creamier texture or Russets for a fluffier finish. They break down beautifully in the soup, giving it that satisfying, thick consistency.
Broth: You can use vegetable broth for a vegetarian option or chicken broth for added richness. Make sure to use low-sodium broth to control the salt levels.
Herbs: Fresh thyme and bay leaves give the soup a wonderful aroma. You can also sprinkle some fresh parsley on top before serving for added color and flavor.
Cream (optional): A splash of heavy cream can make this soup extra luxurious. If you’re aiming for a lighter option, you can omit it, and the soup will still be delicious.

Variations and Substitutions:

Dairy-Free Version: Use coconut milk or almond milk as a substitute for cream to keep it dairy-free.
Add-ins: You can add other vegetables like carrots or celery for added texture and flavor.
Protein Boost: Add shredded chicken or bacon for an extra protein punch.
Herbs and Seasoning: Experiment with rosemary, dill, or garlic for different flavor profiles.
Spicy Twist: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.

Storage Options:

This soup stores well in the refrigerator for up to 3-4 days. Let it cool before transferring it to an airtight container. To reheat, simply warm it on the stove over low heat, adding a little water or broth if it thickens too much. For longer storage, freeze the soup for up to 3 months. Let it cool completely before placing it in a freezer-safe container.