Description
This creamy potato and leek soup is comforting, easy to make, and perfect for a chilly day!
Ingredients
Scale
- 2 Tablespoons butter
- 3 large leeks (white and pale green parts only, chopped)
- 1/2 cup diced white onion
- 5 cups low-sodium chicken broth
- 3 medium russet potatoes (peeled and cubed)
- 1 1/4 teaspoons salt
- 1/2 teaspoons garlic powder
- 2 bay leaves
- 1/2 teaspoons dried thyme
- 1/2 teaspoon pepper
- 1/2 cup plain Greek yogurt
- 1/4 cup warm water
- Thyme and chives (for garnish)
Instructions
- Melt the butter over medium heat in a large pot.
- Add the leeks and onion and sauté for about 10 minutes.
- Add the broth, potatoes, salt, garlic powder, bay leaves, thyme, and pepper.
- Stir and simmer uncovered for about 15 minutes or until the potatoes are very soft.
- Discard the bay leaves.
- Transfer the soup to a blender or use an immersion blender and blend until completely smooth.
- Whisk together the plain Greek yogurt and warm water.
- Slowly stir it into the soup.
- Taste and adjust flavors as desired.
- Garnish with fresh thyme, chives, and your favorite rustic bread or croutons.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg