Description
Rustic Potato Leek Soup is the ultimate comfort food, perfect for chilly days when you crave something warm and wholesome. This hearty soup combines the earthy flavors of leeks and potatoes, creating a satisfying dish that is both gluten-free and vegan. With its chunky texture and customizable toppings, it’s an ideal choice for family gatherings or a cozy weeknight dinner. In just 35 minutes, you can enjoy a bowl of this delicious soup topped with homemade croutons, fresh chives, or a sprinkle of Parmesan cheese. Whether enjoyed on its own or paired with crusty bread, this Rustic Potato Leek Soup will quickly become a beloved staple in your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 3 leeks, sliced into ½-inch half moons
- 1 rib celery, thinly sliced
- 5 cloves garlic, minced
- ½ cup dry white wine
- 1 ¼ pounds Yukon Gold potatoes, cut into bite-sized chunks
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 bay leaves
- ¼ teaspoon cayenne
- Fine sea salt and freshly cracked black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté diced onion for 5 minutes until softened.
- Add sliced leeks, celery, and minced garlic; cook for an additional 3 minutes.
- Deglaze the pot with white wine, scraping up any browned bits. Then add potatoes, vegetable stock, thyme, bay leaves, and cayenne.
- Bring to a simmer over medium heat; reduce to medium-low and cover for 10-15 minutes until potatoes are tender.
- Remove bay leaves and thyme stems; season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg