Creamy Potato and Leek Soup

My eating style is the inverse to the weather outside. Temperatures are getting colder, and my meals are getting warmer. It’s soup season in my house, and this Creamy Potato and Leek Soup is a comforting addition to any weeknight or meal prep rotation.

Let’s talk Substitutions

• This recipe is gluten free, utilizing the starchy potatoes to create the soup’s thick and creamy texture!
• This recipe is vegan-friendly! Rather than milk or dairy, we will blend some of the cooked potatoes into the soup’s broth. Once dissolved into the broth, the potatoes will replicate the creaminess that is often created with dairy products!
• This recipe is a fabulous nod to cozy eating, and it’s also flexible. If desired, toss in sliced mushrooms, celery, or kale for an added veggie boost!
• Looking for more protein? I like adding shredded chicken. Typically, I will grab a rotisserie chicken and add that rather than cook it up and shred it on my own.

Ingredients

1 lb russet potatoes
2 large leeks
½ lb carrots
0.5 oz fresh dill, about 1 tablespoon packed
3 tbsp olive oil
1 quart veg broth
2 tsp salt
½ tsp black pepper

Directions:

1. Prepare vegetables. Peel potatoes and chop into about 1-2 inch cubes, chop carrots into disks, slice leeks lengthwise in half and then cut into half moons, chop dill, removing the thick stems.
2. Preheat a dutch oven or stockpot with olive oil over medium heat. Once hot, add leeks and carrots. Stirring frequently, allow leeks and carrots to sweat and soften slightly before adding potatoes, vegetable broth, salt, and black pepper.
3. Increase the heat to medium high, and bring to a boil. Reduce to a simmer, cover, and allow to cook for 30-35 additional minutes, or until potatoes are fork tender. At this point, add the dill and stir.
4. Spoon out about one cup of potato chunks and place in a food processor. Blend until smooth and creamy. Add back to the soup and stir to combine to create a thick and creamy soup.
5. Allow soup to simmer an additional 10 minutes before serving and enjoying.

Creamy Potato and Leek Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Temperatures are getting colder, and my meals are getting warmer. It's soup season in my house, and this Creamy Potato and Leek Soup is a comforting addition to any weeknight or meal prep rotation.

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Ingredients

• 1 lb russet potatoes
• 2 large leeks
• ½ lb carrots
• 0.5 oz fresh dill, about 1 tablespoon packed
• 3 tbsp olive oil
• 1 quart veg broth
• 2 tsp salt
• ½ tsp black pepper

Instructions

1. Prepare vegetables. Peel potatoes and chop into about 1-2 inch cubes, chop carrots into disks, slice leeks lengthwise in half and then cut into half moons, chop dill, removing the thick stems.
2. Preheat a Dutch oven or stockpot with olive oil over medium heat. Once hot, add leeks and carrots. Stirring frequently, allow leeks and carrots to sweat and soften slightly before adding potatoes, vegetable broth, salt, and black pepper.
3. Increase the heat to medium high, and bring to a boil. Reduce to a simmer, cover, and allow to cook for 30-35 additional minutes, or until potatoes are fork tender. At this point, add the dill and stir.
4. Spoon out about one cup of potato chunks and place in a food processor. Blend until smooth and creamy. Add back to the soup and stir to combine to create a thick and creamy soup.
5. Allow soup to simmer an additional 10 minutes before serving and enjoying.

Nutrition Information

Yield 4 Serving Size 2 cup
Amount Per Serving Calories 243Total Fat 10gSaturated Fat 1gCarbohydrates 35gFiber 4gSugar 6gProtein 5g