There is nothing more comforting than a bowl of warm healthy soup in winter. This potato leek soup is made with potatoes, leeks, milk instead of cream and gets ready in less than 30 minutes. I also share how to prevent milk from splitting in soups. Serve this with crusty bread, a side of salad and you have a complete meal.
Ingredients
4cups(4large)Leeks chopped
4cups(3large)Potatoeschopped
2tbspOlive oilor butter
1smallOnionchopped
2largeGarlic clovesminced
2medBay leaves
4cups(470ml)Stockvegetable or chicken
1cup(240ml)Milkwhole (full-fat)
1tbsp Cornstarch
1tbsp(1sprig)Thymeoptional
Instructions
Prep veggies - Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife. Peel, wash, and cut potatoes into small chunks using a chef's knife
Saute - In a soup pot or stockpot over medium heat add the olive oil. Saute the onions and garlic until translucent. Then, add the bay leave and thyme followed by the potatoes and leeks. Saute for 2 minutes more.
4 cups Leeks, 4 cups Potatoes, 2 tbsp Olive oil, 1 small Onion, 2 med Bay leaves, 1 tbsp Thyme, 2 large Garlic cloves
Simmer - Add the stock and season with salt and pepper. Simmer for 8 to 10 minutes or until the potatoes are tender.
4 cups Stock
Blend - Using a hand mixer blend everything to a smooth puree. Taste and adjust seasoning. Caution - If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
Milk - Combine cornstarch and milk, then add it to the soup. Simmer but do not bring it to a boil. Turn the heat off. Pro tip - the cornstarch prevents the milk from curdling)
1 cup Milk, 1 tbsp Cornstarch
Serve with a dab of butter or a dollop of sour cream. I like to serve topped with a teaspoon of pesto.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you