I absolutely love leeks so it makes sense that potato leek soup is one of my favorite soups. This recipe is delicious and perfect for a rainy Sunday! I made the soup with chicken broth, but you can substitute vegetable broth to make it vegan if you would prefer.
2 tablespoons olive oil
3 large leeks
2.5 pounds potatoes (I prefer a variety of types/colors)
4 cups chicken broth (vegetable broth for vegan option)
1 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
pinch of dried marjoram
1 bay leaf
1/4 cup fresh parsley
- Prepare vegetables.
- Leeks- cut them and then wash them since dirt hides inside. Cut in half lengthwise and then slice. The very top of the leeks gets soft and should be thrown away. Once cut, wash the leeks well, separating the slices. (Save a few raw slices for salads. Delicious!)
- Potatoes- wash the potatoes and peel partially – I peel the eyes off and any strings, but leave the rest of the peel. Cube cleaned and peeled potatoes and set aside, separate from the leeks.
- Parsley- wash, chop, and set aside, separate from leeks and potatoes.
- Heat olive oil on medium heat. Add leeks and cook, stirring frequently, for 5-10 minutes.
- Add potatoes, chicken broth, and spices. Bring to a boil and then reduce to low to simmer for 20 minutes, stirring occasionally.
- Remove from heat, discard bay leaf, and blend soup with an immersion blender.
- Stir parsley into blended soup.