Ingredients:

• Leeks: The star of the dish, leeks bring a gentle, onion-like flavor to the soup that’s milder and sweeter than regular onions. Be sure to clean them thoroughly, as dirt often hides between the layers.
• Potatoes: Use starchy potatoes like Russets for a creamier texture, or waxy potatoes like Yukon Golds for a slightly chunkier soup.
• Olive oil: Adds richness and helps to sauté the leeks and garlic, enhancing their flavors.
• Garlic: Adds a subtle depth of flavor and aroma that complements the leeks beautifully.
• Bay leaf: Provides a subtle herbal note that enhances the overall flavor of the soup.
• Thyme: A classic herb that pairs well with potatoes and leeks, adding warmth and earthiness to the soup.
• Kosher salt: Helps to bring out the flavors of the ingredients without overpowering them.
• Vegetable broth: The base of the soup, vegetable broth adds flavor and richness while keeping the soup vegetarian. You can use homemade broth for the best flavor, but store-bought works well too.

Instructions:

1. Prepare the Leeks:
   • Start by trimming the dark green tops of the leeks, leaving only the white and light green parts. Cut the leeks in half lengthwise, then slice them into thin half-moons. Rinse the sliced leeks thoroughly in a bowl of cold water to remove any dirt or grit.
2. Sauté the Leeks and Garlic:
   • In a large pot, heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are soft and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Potatoes and Herbs:
   • Peel and dice the potatoes into small cubes. Add the diced potatoes to the pot, along with the bay leaf and thyme. Stir to combine and cook for a few minutes to let the flavors meld.
4. Add the Broth:
   • Pour in the vegetable broth, making sure the potatoes and leeks are fully submerged. Bring the soup to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.
5. Blend the Soup (Optional):
   • For a smooth and creamy soup, remove the bay leaf and use an immersion blender to blend the soup directly in the pot. If you prefer a chunkier texture, you can blend just half of the soup or leave it as is.
6. Season and Serve:
   • Taste the soup and adjust the seasoning with more salt if needed. If you like, add a pinch of freshly ground black pepper or a splash of cream for extra richness. Serve the soup hot, garnished with fresh thyme or chopped chives.

Cooking Tips:

• Leek Prep: Make sure to clean the leeks thoroughly to remove any dirt or grit. Soaking them in water helps the dirt settle at the bottom of the bowl.
• Potato Variety: For a creamy texture, use starchy potatoes like Russets. For a chunkier soup, use waxy potatoes like Yukon Golds or Red potatoes.
• Blending Options: If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend the soup in batches and allow it to cool slightly before blending to avoid any hot splashes.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
• Freezing: Potato leek soup freezes well. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (per serving):

• Calories: 180
• Protein: 4g
• Fat: 6g
• Carbohydrates: 28g
• Fiber: 4g
• Sodium: 400mg

Possible Questions:

1. Can I make this soup vegan?
   • Yes! This soup is naturally vegan if you use vegetable broth and avoid adding any dairy.
2. Can I add other vegetables?
   • Absolutely. You can add carrots, celery, or even spinach for more nutrients and variety.
3. What can I serve with this soup?
   • Serve this soup with crusty bread, a simple green salad, or even a grilled cheese sandwich for a complete meal.
4. Can I use dried thyme instead of fresh?
   • Yes, you can substitute dried thyme for fresh. Use about 1/3 of the amount, as dried herbs are more concentrated.

Conclusion:

This potato leek soup is the ultimate comfort food for cold winter days. It’s simple to make, nutritious, and can be easily customized to suit your taste. Whether you enjoy it as a starter or a main dish, this cozy vegetarian soup is sure to become a staple in your winter recipe rotation. Try it today and experience the warmth and satisfaction of a homemade bowl of potato leek soup!