Velvety Potato & Leek Soup Recipe

Name: Velvety Potato & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brown onion large, roughly chopped; 3 leeks large, cleaned and sliced; 4 cloves garlic roughly chopped; 2 tablespoons olive oil; 2 1/4 pounds yukon gold potatoes peeled and roughly chopped; 1 cup white cannellini beans you can use canned or dried beans soaked overnight; 6 cups vegetable stock; 1 teaspoon lemon thyme fresh; 1 pinch sea salt only if your vegetable stock isnt too salty already; 1 pinch ground black pepper; croutons CHUNKY GARLIC; 9/16 pound old bread cut into large chunks; 2 cloves garlic finely chopped; 2 tablespoons olive oil; 1 pinch sea salt; 1 pinch ground black pepper

Servings: persons

1 brown onion large, roughly chopped
3 leeks large, cleaned and sliced
4 cloves garlic roughly chopped
2 tablespoons olive oil
2 1/4 pounds yukon gold potatoes peeled and roughly chopped
1 cup white cannellini beans you can use canned or dried beans soaked overnight
6 cups vegetable stock
1 teaspoon lemon thyme fresh
1 pinch sea salt only if your vegetable stock isnt too salty already
1 pinch ground black pepper
croutons CHUNKY GARLIC
9/16 pound old bread cut into large chunks
2 cloves garlic finely chopped
2 tablespoons olive oil
1 pinch sea salt
1 pinch ground black pepper

1
Heat the olive oil in a large pot over medium heat, then add the leeks, onion and garlic and cook, stirring occasionally, until the leeks have completely cooked down and are transparent in appearance. Now add the potatoes and cook for a further 2 minutes, combining the leek mix and potatoes well.
2
Add the vegetable stock, cannellini beans, lemon thyme and salt (if necessary) and pepper. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes starting to fall apart.
3
With a hand held blender or a regular blender, blend the soup until it is velvety, creamy and thick in texture. To serve top with some chunky garlic croutons and sprigs of fresh lemon thyme. If you like you can also sprinkle with some dried chili flakes too.
4
CROUTONS - In a pan, heat the olive oil and then add the bread chunks. Toss them around the hot pan so they are well coated in the olive oil and toast them until they are golden and crisp. Now add the garlic, salt and pepper and toast further for a couple of minutes or until the garlic is starting to turn golden too. Serve on top of your velvety potato and leek soup.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 brown onion large, roughly chopped, 3 leeks large, cleaned and sliced, 4 cloves garlic roughly chopped, 2 tablespoons olive oil, and more.

Yes, Velvety Potato & Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvety Potato & Leek Soup

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