Description
Creamless, surprisingly smooth and silky. This warm potato leek soup is a comforting delight, perfect for a chilly evening.
Ingredients
Units
Scale
- 3 tbsp olive oil
- 1 onion (diced)
- 3 leeks (white and light green parts sliced)
- 3 carrots (peeled and diced)
- 3 stalks celery (finely chopped)
- 3 cloves garlic (minced)
- 5 small or 3 medium potatoes (peeled and diced)
- Salt and pepper
- 1 tbsp (15 ml) fresh thyme (chopped)
- 5 cups (1200 ml) vegetable broth
- 2 cups (473 ml) whole wheat bread cut into 1" chunks
- 2 tbsp (30 ml) olive oil
- 0.25 cups (60 ml) shredded Parmesan cheese
Instructions
- In a large soup pot, add olive oil over medium-high heat.
- Add onion, leeks, carrots, celery, garlic, and potatoes; season with salt and pepper, and cook until softened, about 10-12 minutes.
- Add thyme and vegetable broth, and bring to a simmer.
- Reduce heat and let cook for 15 more minutes, until potatoes are softened.
- Using an immersion blender or high-powered blender, puree until smooth.
For the croutons
- Preheat oven to 375°F (190°C).
- Add olive oil to a bowl, then add bread cubes, tossing to coat.
- Toss with cheese and season with salt and pepper.
- Place on a baking sheet and bake in the preheated oven for 8-10 minutes, until golden.
Notes
- For a richer flavor, sauté the vegetables for a longer time, up to 15 minutes, until well-caramelized.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Vent the lid to prevent pressure buildup.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10