Healthy Potato Leek Soup
There is nothing more comforting than a bowl of warm healthy potato leek soup. Learn how to prevent milk from splitting in soups. This soup is simple, easy and effortless so you can bring dinner on the table is less than 30 minutes. Serve this with crusty bread and a side salad you have a meal already.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
- 4 cups Leeks chopped
- 4 cups Potatoes chopped
- 1 tbsp Olive oil
- 1/4 cup Onion chopped
- 1 clove Garlic minced
- 2 cups Stock vegetable or chicken
- 1 cup Milk
- 1 tsp Cornstarch
- 1 Thyme 1 sprig
- 2 Bay leaves
In a soup pot - heat olive oil
Saute onion and garlic until onion is translucent
Add potatoes thyme and bay leaves- saute a minute or two
Next add in the leeks - saute a minute more
Pour in stock and season with salt and pepper
Cook on low simmer for 10 minutes until potatoes are soft and can be squished easily with your finger.
Remove the bay leaves and thyme sprig before you blend the soup.
Using a hand blender to blend the soup until smooth
Alternatively - let cool for five minutes then use a mixer/blender. Be careful as the hot soup can cause serious burns.
Once the soup is smooth, bring it back to a boil.
Taste and adjust seasoning.
Add cornstarch to the milk and add it to the soup (the cornstarch prevents the milk from curdling)
Stir well to combine -cook a minute more
Serve on its own or garnished with fresh cream
I added a teaspoon of pesto to garnish this soup.
Serving: 417g | Calories: 148kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 375mg | Potassium: 747mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19.5% | Vitamin C: 28.3% | Calcium: 11.9% | Iron: 31%