This lazy potato and leek soup is creamy, filling and oh so satisfying any time of the day. This soup is super affordable, vegetarian (easily made vegan), and hits the spot on a rainy, cold afternoon.
Soup season is finally among us, hallelujah! We love a good soup, and we like to make them in big batches so that lunch or dinner (or both) is covered for a few days.
This potato leek soup is great for when you are feeling lazy and need something comforting, quick and semi-healthy.
3 medium Leeks (Note: when using leeks only use the white and light green part, the dark stems are not very tasty)
2-3 medium potatoes
2 stalks celery
3-4 cloves garlic
1 bay leaf
1 teaspoon dried thyme
1 cup veggie, or chicken stock
1 tbs olive oil
Salt and pepper to taste
1 cup milk (plant-based is fine)
1: Cut leeks and be sure to clean them well. Toss cut leeks into a bowl of clean water, and give them a good rinse at least twice. Leeks hold A LOT of sand, and we do not want to eat that!
2: Chop potatoes, celery and garlic
3: Place a large dutch oven or pot on the stove on medium heat and coat with olive oil. Once oil is warmed up, add leeks, potatoes, celery and spices.
4: Cover your pot, and let everything cook down for 10 min.
5: Add stock or broth, and reduce heat to medium low. Cover and cook for another 10 min.
6: Using either a hand blender, or a regular blender, turn off heat and gently blend leek and potato mixture until it is smooth. Add milk and stir in gently. Pro tip: we like to keep a few table spoons of potato chunks off to the side for garnishing later.
7: Let soup cook and season with salt and pepper again to taste.
*Garnish with croutons, bacon, green onions, parsley really whatever you want.
The end! Enjoy! See how simple that was?!
This soup can be frozen for up to a month in the freezer. It will stay in your fridge for up to a week (maybe a few days longer if you made it vegan). Serve this amazing soup alone or with big thick slices of bread, and live your best life.