Easy Potato Leek Soup

Ingredients

• 2 large Leek (white and light green parts only, cleaned and chopped)
• 1 medium Onion (chopped)
• 3 medium Potato (peeled and diced ½‑inch cubes)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 4 cups Vegetable Broth (low‑sodium)
• 2 sprigs Fresh Thyme Leaves (leaves only, stems discarded)
• 1 piece Bay Leaf
• to taste pinch Salt
• to taste pinch Black Pepper (freshly ground)
• 2 tablespoons Chives (finely chopped for garnish)
• 4 slices Crusty Bread (toasted)

Instructions

1. Prepare Leeks

   Trim the top and root of each leek, cut lengthwise, rinse under running water to remove grit, place cut side down on a cutting board and chop finely.

   Time: PT5M

2. Chop Onion and Potatoes

   Peel and finely chop the onion. Peel the potatoes and dice them into uniform ½‑inch cubes.

   Time: PT5M

3. Sauté Leeks and Onion

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and leeks, cooking 5‑10 minutes until the leeks shrink to about half their original volume.

   Time: PT8M

   Temperature: Medium heat

4. Add Remaining Ingredients

   Add the diced potatoes, vegetable broth, fresh thyme leaves, bay leaf, salt, and pepper. Stir to combine.

   Time: PT2M

5. Simmer Soup

   Cover the pot, bring to a boil, then reduce heat to medium‑low. Simmer until the potatoes are fork‑tender, about 15‑20 minutes.

   Time: PT18M

   Temperature: Medium‑low heat

6. Blend Soup

   Turn off the heat, remove the bay leaf, and blend the soup with an immersion blender until smooth or slightly chunky, according to your preference.

   Time: PT3M

7. Season and Serve

   Taste and adjust salt or pepper if needed. Ladle the soup into bowls, drizzle with a little extra‑virgin olive oil, sprinkle finely chopped chives and a pinch of black pepper, and serve with toasted crusty bread.

   Time: PT4M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g