Potato Leek Soup is a healthy soup recipe that is loaded with vegetables and easily made dairy and gluten free!
– 2 leeks (about 4 cups chopped) – 3 tablespoons unsalted butter – 1 teaspoon minced garlic – 1 teaspoon salt – ½ teaspoon dried parsley – ¼ teaspoon dried thyme – ¼ teaspoon black pepper – 1½ pounds Yukon gold potatoes (washed and chopped) – 4 cups low sodium chicken or vegetable broth – ¼ cup heavy cream (optional) – 1 tablespoon corn starch (optional)
– Cut the dark green parts off the leeks as well as the root. We want to use the white parts of the leek for the best flavor. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
– Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
– Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
– Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.
– Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.
– If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.