Magic Leek Soup
Magic leek soup, made creamy from a few boiled potatoes (not milk or cream) and simply seasoned with salt and bay leaves is delicious and easy to make!
Servings 6 servings
Calories 117kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 5 leeks diced – green tops discarded
- 2 cloves garlic minced
- 2 large potatoes peeled and diced
- 4 cups vegetable broth
- 1 bay leaf
Instructions
- Heat oil in a large soup pot and fry the onion and leeks on a medium setting for about 10 minutes, stirring frequently. Then add the garlic and fry for another minute.
- Add the potatoes, vegetable broth, bay leaf and 4 cups of water. Stir, bring to a boil then reduce to a simmer and leave to cook for 20 minutes.
- Using an immersion blender, blitz the soup until smooth. Season with some salt and pepper to taste.
Video
Notes
- Less is More! The beautiful thing about this recipe and about potato leek soup in general is that it doesn't really need much fuss. Simple ingredients, minimal seasonings, and a foolproof cooking method are all you need.
- Be sure to wash the leeks very well. They tend to hold on to dirt inside all of their layers. I like to chop the leeks, then place them into a large bowl of cold water. The sandy dirt will sink to the bottom and the leeks will float.
- An immersion blender is such a handy gadget to have, and I especially love it for easily blending up soups right in the pot!
- To Store: Leek soup can be stored in the fridge for up to 4 days, or frozen for a few months! I like to freeze soups in individual serving sizes so that they're easy to reheat for lunches.
Nutrition
Calories: 117kcal | Carbohydrates: 27g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 647mg | Potassium: 463mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1573IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg