Vegetarian Creamy Potato Leek Soup
Warm, creamy, and satisfying, this recipe for potato leek soup will have you coming back for seconds. Learn the steps to creating the perfect bowl of comfort food.
Equipment
Ingredients
- 3 tablespoons olive oil
- 7 cloves garlic minced
- 4 leeks sliced
- 1 large onion chopped
- 4 celery stalks sliced
- 2 tablespoons fresh thyme chopped
- 2 teaspoons nutmeg
- 3 pounds golden potatoes quartered
- 7 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon kosher salt divided
- 3 teaspoons black pepper divided
Instructions
- In a large pot or dutch oven add the olive oil and garlic on medium high heat. Saute for 2 minutes or until fragrant and lightly brown.
- Add in the onion, leeks, and celery. Add 1⁄2 tablespoon salt and 1 1⁄2 teaspoons black pepper. Stir to combine and saute until softened, about 3-4 minutes.
- Next, add in the minced thyme and nutmeg. Stir and cook for 1 minute until fragrant.
- Add in the potatoes and 5 cups of broth. Bring to a boil. Cook for 10-12 minutes until potatoes are cooked through and soft. Test with a fork through the potato.
- Using a blender, immersion blender, or food processor, blend your soup until smooth and desired consistency. Add your soup back into the pot.
- Add in your cream, remaining broth, and stir. Add the rest of your salt and pepper to taste! Top with desired garnishes!