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.
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 sprig of thyme.
Then use a hand mixer to blend everything to a smooth puree.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.
Once the soup is smooth, bring it back to a boil.
Taste and adjust seasoning.
Combine cornstarch and milk, then add it to the soup (the cornstarch prevents the milk from curdling)
Stir well to combine -simmer a minute more - turn the heat off.
Serve on its own or garnished with fresh cream. I added a teaspoon of pesto to garnish this soup.
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