Simple Potato Leek Soup
Ingredients
- 3 TBSP ghee, butter or coconut oil
- 3 large leeks (or 4 medium) rinsed and sliced
- 1 TBSP dried thyme
- sea salt to taste I use 1 - 2 tsp
- black pepper to taste I use 1/4 tsp
- 2 lbs yukon gold potatoes peeled and roughly chopped into 1/2 - 1 inch pieces
- 2 qts (8 cups) bone broth
Instructions
- Remove dark green tops of leeks. Slice from top to bottom (basically split down the middle) and then rinse well to be sure you’ve removed all of the dirt. Then, coarse chop into little C’s.
- Melt oil of choice over medium heat in a medium to large soup pot. Once it melts, add leeks and thyme. Saute for about 5 minutes. If the leeks start to burn while you’re cooking them, simply add a little broth to deglaze.
- Add the sea salt, pepper and potatoes. Stir to combine for 1-2 minutes.
- Add broth and bring to a boil.
- Once boiling, reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove from heat. If you have an immersion blender, blend soup until creamy and smooth (until you can’t see any whole potatoes in the soup). If you don’t have an immersion blender (consider getting one if you like smooth soups!) pour contents of the soup, likely in a few different batches, into your blender (see note).
- Serve immediately or keep in the fridge for up to 5 days.
Notes
- Most potato leek soup recipes call for cream, but not this one – it’s creamy enough on it’s own! And, this recipe is dairy free if you omit butter/ghee and use coconut oil or olive oil to saute.
- We used homemade chicken broth in this recipe (I promise I’ll post this recipe soon!!). I always recommend homemade broth for nutritive value, flavor and to avoid added ingredients – but you gotta do what you gotta do.
- If using a blender – don’t fill more than half way and remove plastic top of lid so the heat can escape. But, keep a dish cloth on top!
- And, consider getting an immersion blender – thank me later!
- This soup freezes really well. So, make a double batch or freeze half of it!