Potato Leek Soup
Flavorful and deeply comforting, this Potato Leek Soup is a must-make during soup season! It’s creamy (without any cream added) and made simply with just a few ingredients. This hearty soup is gluten-free and optionally made dairy-free!
Ingredients
- 1 tablespoon butter or ghee
- 1 teaspoon olive oil
- 2 shallots sliced thin
- 4 garlic cloves minced
- 1 lb. leeks cleaned well (see note), diced
- 1 tablespoon dijon mustard
- 1-1/2 lb. yukon gold potatoes cleaned, peeled and diced
- 1-½ teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 4-6 cups veggie stock or chicken stock
- Greek yogurt dairy-free if needed, for serving
- Scallions thinly sliced, for garnish
- Thyme leaves for garnish
Instructions
To Make on the Stove:
- Heat butter and oil over medium heat, add shallots and garlic, cook until softened about 3-5 minutes.
- Add leeks and cook until fully sweated down, about 8-10 minutes.
- Add mustard, potatoes, salt, pepper, bay leaves and 4 cups of veggie stock and bring up to a boil.
- Reduce heat and simmer, until potatoes and leeks are fully tender, about 15-20 minutes.
- Remove bay leaves. In batches if necessary, carefully puree the soup in a blender. Return to the pot and add up to 2 cups of additional stock, to get your desired consistency. Turn the heat to medium-high and bring back up to a boil. Shut off the heat.
- Taste, and adjust seasoning.
- Serve with warm with a splash of greek yogurt, herbs, and an extra pinch of black pepper.
For Instant Pot:
- Press the saute function in a 6 or 8 quart Instant Pot. Add butter and oil. Once heated, add shallots and garlic, cook until softened about 3 minutes.
- Add leeks and cook until starting to sweat down about 5 minutes. Shut off saute function.
- Add potatoes, salt, pepper, bay leaves and 4 cups of veggie stock and scrape up any bits on the bottom of the pot. Close the lid, set the pressure valve to sealing. Cook on manual high pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then turn the know to quick-release to release any remaining pressure.
- Remove bay leaves. In batches if necessary, carefully puree the soup in a blender. Return the soup to the Instant Pot and add up to 2 cups of additional stock, to get your desired consistency. If adding in any additional stock, turn the Instant Pot on to saute and bring the soup back up to a boil before serving.
- Taste, and adjust seasoning.
- Serve with warm with a splash of greek yogurt, herbs, and an extra pinch of black pepper.
Notes
Use ghee for a fully dairy-free soup, or swap it out with olive oil for a vegan soup.
While you can use an immersion blender if you want, we found that it doesn't make the soup as silky smooth as when you use a traditional stand blender. If you are looking for a really smooth soup, puree in the stand blender. For reference, these photos were taken with the soup being pureed with an immersion blender, and in later recipe tests, we discovered how much smoother the soup was with a stand blender.
Be very careful when blending hot liquid. If using a stand blender, you'll need to leave room for the steam to escape through the top by taking off the removable insert on the cap. Start off blending slowly, and then increase speed.
Nutrition
Serving: 1/4 recipe | Calories: 242kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1000mg | Fiber: 2g | Sugar: 3g