Easy Leek and Potato Soup

Prep Time:
20 mins

Cook Time:
40 mins

Total Time:
1 hr

Servings:
4

Ingredients

Directions

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.

Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

Recipe Tip

Since you are puréeing the soup, you can very roughly chop the leeks, onions, and potatoes. Don't waste your time getting them to be uniform in size.

For a vegan soup, use olive oil and vegetable stock instead of butter and chicken stock.

Nutrition Facts (per serving)