Healthy & Light Potato Leek Soup
Equipment
- Large Pot or Dutch Oven For traditional stovetop cooking
- Instant Pot For a quick and easy Potato Leek Soup Instant Pot version
- Slow cooker (Crock-Pot) If you prefer a set-it-and-forget-it approach for a Potato Leek Soup Crock Pot version
- Immersion blender To blend the soup directly in the pot
- Stand blender If you don’t have an immersion blender, carefully transfer in batches
Ingredients
- 3 large leeks trimmed and sliced (white and light green parts only)
- 2 lbs potatoes peeled and diced (Yukon Gold or Russet work best)
- 4 cups low-sodium vegetable broth or chicken broth for a non-vegan version
- 1 cup unsweetened almond milk or regular milk if preferred
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 tbsp olive oil or butter for extra richness
- 1 tsp dried thyme
- 1/2 tsp turmeric for an anti-inflammatory boost
- Salt and black pepper to taste
- Fresh chives for garnish optional
- Crumbled cooked bacon optional, for a potato leek bacon soup variation
Instructions
Prepare the leeks
- Slice the leeks lengthwise and rinse them thoroughly under running water to remove any dirt trapped between layers.
Sauté the aromatics
- In a large pot, heat olive oil over medium heat. Add the leeks, onion, and garlic. Sauté until softened, about 5 minutes.
Cook the soup
- Add the diced potatoes, broth, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, or until potatoes are fork-tender.
Blend until smooth
- Use an immersion blender to puree the soup to your desired consistency. If using a stand blender, let the soup cool slightly before blending in batches.
Finish & serve
- Stir in almond milk (or regular milk) to add a creamy texture. Adjust seasoning as needed. Serve hot, garnished with fresh chives and crumbled bacon (if using).