Creamy Leek and Potato Soup

A comforting, smooth leek soup with potato for body, finished with a touch of cream and fresh herbs. It's light, nutritious, and naturally gluten-free.

Servings4

Prep20m

Cook40m

soupvegetariancomfort-foodstarter

Directions

1
Wash and trim the leeks, then slice thinly. Rinse well to remove grit.
2
Heat olive oil in a pot. Sweat leeks, onion, and garlic until translucent (about 5–7 minutes).
Do not brown.
3
Add potato and stock; bring to a simmer. Cook until potatoes are tender, about 15–18 minutes.
4
Blend the soup until smooth using a blender or immersion blender. Return to pot.
5
Stir in milk or cream if using. Season with salt, pepper, and thyme; adjust consistency with more stock if needed.

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