Cozy Potato Leek Soup

5 from 1 vote

Cozy Potato Leek Soup

There is nothing better than cozying up with a warm bowl of soup on a cold winter day. And my Cozy Potato Leek Soup is the creamiest, coziest, most delicious soup that you can make! It's made from a simple medley of tender potatoes and buttery leeks, and is seasoned to absolute perfection. Serve it alongside some crusty bread, and you've got the perfect meal to warm you up from the inside out!

Course Main Course, Side Dish, Soup

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt, Vegetarian

Keyword gluten-free, Grain Free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 262kcal

Author Nicole Modic

Equipment

1 Immersion Blender This is my favorite immersion blender

Ingredients

2 Tablespoons Salted Butter or olive oil, if preferred
2 Leeks sliced thin, using only the white and light green parts
1 Yellow Onion diced
3 Cloves Garlic minced
1 Tablespoon Fresh Thyme chopped
2 Teaspoons Kosher Salt
1 Teaspoon Ground Black Pepper
1 Bunch Chives finely minced
6 Yukon Gold Potatoes washed and chopped
1 32 Ounce Container Chicken Broth
½ Cup Heavy Cream or Full-Fat Coconut Milk or Dairy-Free Milk of Choice

Instructions

To make this soup, start by preparing the leeks. Wash the leeks and slice them on the diagonal to cut them in half, reserving only the whites and light greens for the soup.
Next, heat a large pot or dutch oven on the stove, over medium heat. Add in the butter (or olive oil, if using).
Once the butter is hot and melted, add the sliced leeks in and sauté them for about 5 minutes.
Then, add in the onion, garlic, and seasonings (kosher salt, ground black pepper, and thyme) and sauté them together with the leeks for another 4-5 minutes.
Once the onions have softened, add in the potatoes, the broth, and the heavy cream (or coconut milk or non-dairy milk) and stir.
Bring the soup to a gentle boil. Then, once the soup is boiling, cover the pot and turn the heat down to low, allowing the soup to simmer for 20 minutes, until the potatoes are tender.
Then, remove the soup from the heat and use an immersion blender to blend the soup, leaving just a little bit of texture. Make sure to not over-blend the soup - this is important!
Once the soup is done, transfer it into bowls and garnish it with chopped chives, olive oil, a drizzle of cream, and a pinch of sea salt and black pepper. Then, serve and enjoy!

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