Potato Leek Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1½ pounds (680 grams) leeks about 3
- 1 large (1 large) white onion
- 1½ pounds (680 grams) potatoes Yukon Gold
- 4 cups (1 liter) vegetable broth
- 3 sprigs (3 sprigs) fresh thyme or ½ teaspoon dried thyme
- 2 (2) bay leaves
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 4 dollops (4 dollops) Greek yogurt or non-dairy yogurt
- 2 tablespoons (2 tablespoons) chives finely chopped for garnishing + optional spring onions
- Trim off the roots and dark green tops from the leeks.Slice them in half lengthwise and rinse under running water to remove dirt between the layers.After trimming, you should get about 1½ pounds leeks.Thinly slice the leeks and 1 large white onion.Heat 2 tablespoons extra virgin olive oil in a large pot, then sauté leeks and onion for 5 minutes, stirring often.
- Add 1½ pounds potatoes (peeled and chopped), 4 cups vegetable broth, 3 sprigs fresh thyme, 2 bay leaves, 1 teaspoon salt, and ⅛ teaspoon black pepper.Simmer for 15 to 20 minutes or until the potatoes are fork-tender.Turn the heat off, and blend with an immersion blender or in batches with a standing blender until you reach your desired texture.
- Taste and adjust for salt before serving.Top the potato leek soup with a dollop of Greek yogurt or sour cream, thinly sliced chives, spring onions, and a drizzle of extra virgin olive oil.Serve with a slice of crusty or garlic bread if you like.
