Potato leek soup is one of those simple classics you’ve got to have a recipe for. It’s perfect for adding a little more local food to your diet during the winter. Leeks are also one of those veggies with some pretty cool history. In fact they’re still a Welsh National Emblem. Check out our post, The Wonderful Leek for more on that.
This recipe is quick and simple. It’s perfect for busy school or work nights especially if you’ve got some leeks in the garden and potatoes in the cellar.
Here’s what you’ll need:
- 2 large leeks
- 4 large potatoes
- 4 cups vegetable broth
- 2 cups of milk (almond or cashew for dairy free)
- 3-6 garlic cloves
- 1/2 tsp salt
- 1 tsp ground thyme
- olive oil
- fresh chives
Begin by slicing your leeks and sautéing them in a bit of olive oil in a stock pot. While they’re cooking dice your potatoes. When the leeks are translucent add the broth and milk and bring to simmer, adding the potatoes and spices. Let simmer until the potatoes are tender.
To make a creamy soup use an immersion blender once the potatoes have softened of let the soup cool enough to pour into a regular blender and then return to the pot to re-heat.
Serve hot and garnish with fresh chives.