Creamy Potato Leek Soup – A Gentle Sick-Day Meal
A mild, velvety, and comforting potato leek soup that’s easy on digestion and perfect for chilly days or sick days. Made with tender potatoes, buttery leeks, and a creamy broth, this soup is simple yet deeply satisfying.
Ingredients
For the Soup Base:
- 2 tablespoons butter or olive oil
- 3 large leeks white and light green parts only, sliced
- 3 medium potatoes Yukon Gold or Russet, peeled and diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Simmering:
- 4 cups vegetable or chicken broth
- 1 teaspoon thyme or dried herbs
For Creaminess:
- ½ to 1 cup heavy cream or coconut milk for a dairy-free version
Instructions
Prepare the Leeks & Potatoes
- Slice leeks in half lengthwise, then cut into thin slices. Soak in water and rinse thoroughly.
- In a large pot, heat butter or olive oil over medium heat.
- Add leeks and garlic, sauté for 5 minutes until softened.
- Stir in diced potatoes, salt, and black pepper.
Simmer the Soup
- Pour in broth and bring to a gentle simmer.
- Add thyme and let cook for 15-20 minutes until potatoes are fork-tender.
Blend Until Silky Smooth
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Stir in heavy cream or coconut milk, adjusting the consistency as needed.
- Taste and adjust seasoning as necessary.
Garnish & Serve
- Ladle soup into bowls and top with fresh chives, cracked black pepper, or croutons.
- Serve warm with crusty bread or a light salad.
Notes
- For a vegan version, use coconut milk and vegetable broth.
- For extra depth, roast the potatoes before blending.
- Store in the fridge for up to 4 days or freeze for up to 3 months.