Name: Potato Leek Soup
Ingredients: 3 large leeks, white and light green parts only, sliced thinly; 4 medium russet potatoes, peeled and diced; 2 garlic cloves, minced; 1 small yellow onion, diced; 6 cups vegetable broth; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon dried thyme (or 2 teaspoons fresh); 1 ½ teaspoons salt, or to taste; ½ teaspoon freshly ground black pepper

Potato Leek Soup

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A creamy, comforting bowl of potato leek soup made with tender leeks, hearty russet potatoes, and aromatic herbs. Perfect for chilly days or anytime you crave something cozy and flavorful.

Author: Ava DiMio

Ingredients

Scale

3 large leeks, white and light green parts only, sliced thinly
4 medium russet potatoes, peeled and diced
2 garlic cloves, minced
1 small yellow onion, diced
6 cups vegetable broth
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 ½ teaspoons salt, or to taste
½ teaspoon freshly ground black pepper

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Instructions

Heat a large pot over medium heat and add olive oil.
Add sliced leeks, diced onions, and minced garlic. Sauté for 7–10 minutes until softened and fragrant.
Add diced potatoes, thyme, bay leaves, salt, and pepper. Stir to coat evenly.
Pour in vegetable broth, stir, and bring to a gentle simmer.
Cover and cook for 20–25 minutes, or until potatoes are tender.
Remove bay leaves. Blend soup with an immersion blender until smooth or leave some chunks for texture.
Ladle into bowls and garnish with fresh chives or a drizzle of olive oil. Serve warm.

Notes

Slice and rinse leeks thoroughly to remove dirt.
Use Yukon Gold potatoes for a creamier variation.
Soup thickens as it cools, so thin with broth when reheating if needed.

Find it online: https://dishmio.com/potato-leek-soup/