Easy Potato Leek Soup
This Easy Potato Leek Soup is a velvety, comforting classic that transforms simple pantry staples into a restaurant-quality meal. By gently softening leeks in butter and simmering them with earthy russet potatoes and fragrant herbs, you achieve a naturally creamy texture. Finished with a touch of protein-rich Greek yogurt for a tangy brightness, this nutritious one-pot dish is a perfect, time-saving solution for wholesome family dinners.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Halal
Ingredients
2 tablespoons butter
3 large leeks (white and pale green parts only, cleaned and chopped)
1/2 cup diced white onion
5 cups low-sodium chicken broth
3 medium russet potatoes (peeled and cut into 1-inch cubes)
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
2 whole bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt mixed with 1/4 cup warm water
Fresh thyme and chopped chives for garnish
Instructions
Heat butter in a large heavy-bottomed pot over medium heat.
Add cleaned leeks and onions to the pot and sauté until softened.
Stir in the cubed potatoes, salt, garlic powder, thyme, and black pepper, cooking for a few minutes to combine flavors.
Pour in the chicken broth and add the bay leaves, bringing the mixture to a gentle boil.
Reduce heat to low and simmer until the potatoes are tender.
Remove the bay leaves and blend the soup until smooth using an immersion blender or standard blender.
Stir in the Greek yogurt mixture just before serving to ensure a creamy, tangy finish.
Serve hot, garnished with fresh thyme and chopped chives.
Notes
Ensure leeks are thoroughly cleaned as they can trap dirt between layers. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Use a high-quality chicken broth for the best depth of flavor.
Find it online: https://cookingwithramsay.com/easy-potato-leek-soup/