Rustic Potato Leek Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.8 out of 5 stars
(35)
Ingredients
6 to 8 servings
- 2 tablespoons olive oil (or butter)
- 1 medium white onion, peeled and diced
- 3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
- 1 rib celery, thinly sliced
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon cayenne (or less, if you prefer)
- fine sea salt and freshly-cracked black pepper
- optional toppings: homemade croutons, grated Parmesan, chopped fresh chives
How would you rate this recipe?
Preparation
Step 1
Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery, and garlic and sauté for 3 minutes, stirring frequently.
Step 2
Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
Step 3
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 10 to 15 minutes, until the potatoes are tender.
Step 4
Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
Step 5
Serve warm, garnished with whatever toppings sound good, and enjoy!
Step 6
Save recipe for the next time?
Chef's notes
Feel free to add in any other simple soup veggies or greens that you love, such as carrots, parsnips, spinach or kale.
This soup would also be delicious with some ham, chicken, or sausage added in. Or crispy bacon can be sprinkled on top.
If you would like a creamier soup, feel free to add in your desired amount of heavy cream.
For a puréed soup, use an immersion blender to purée the soup until smooth.
