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Creamy Potato Leek Soup
Okay, this creamy potato leek soup might be the best soup ever? And it is so simple to make, I am OBSESSED. I am writing this right now, already planning to make this again, it is THAT good. I love it, because it is so creamy, but it is CREAM-FREE. Yes, please.
You’ll start with a base of oil, onions and garlic, then tossed with potatoes, leeks and plant butter. All sealed with thyme, broth and sherry vinegar. The best part here: tossing in chopped chives and parsley – makes this soup SO flavorful. I also topped with crunchy croutons. A spoon full with the herbs, croutons and the soup = my true happy place.
What you’ll need:
- olive oil
- onions
- garlic
- yukon gold potatoes
- leeks
- plant butter
- thyme
- broth
- sherry vinegar
- sugar, salt, pepper
- fresh chopped chives & parsley
- crispy croutons for topping (optional)
How you’ll make your soup:
In a dutch oven or pot, heat a drizzle of olive oil. Toss in and sweat your garlic and onions for 2-3 minutes. Next add in your potatoes, leeks, plant butter and thyme. Stir well until all combined.
Then, add in your vegetable broth, sherry vinegar and a sprinkle of sugar. Let everything come to a boil, and then a simmer until the potatoes are fork tender. Blend your soup, and adjust with salt, pepper and sugar. Off the heat, toss in your green onions and parsley, stir well. Top with more for garnish, and optional to top with crispy croutons!
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, peeled
- 4 Yukon gold potatoes, washed and cubed (about 5 cups)
- 2 leeks trimmed, halved cleaned and sliced
- 2 tablespoons plant butter
- 2 sprigs thyme
- 4 cups vegetable broth
- ½ tablespoon sherry vinegar (if you prefer a little bit more acid like I do, add 1 tablespoon)
- ¼ cup finely chopped chives and parsley
Instructions
- In a dutch oven or pot, heat a drizzle of olive oil. Toss in and sweat your garlic and onions for 2-3 minutes.
- Next add in your potatoes, leeks, plant butter and thyme. Stir well until all combined.
- Then, add in your vegetable broth, sherry vinegar and a sprinkle of sugar. Let everything come to a boil, and then a simmer until the potatoes are fork tender.
- Blend your soup, and adjust with salt, pepper and sugar. Off the heat, toss in your green onions and parsley, stir well. Top with more for garnish, and optional to top with crispy croutons!
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