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
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Preparation
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.