Ingredients
Units
Scale
- 3 tablespoons olive oil
- 2 large leeks, 3 cups sliced
- 2 pounds Yukon Gold potatoes, thinly sliced
- 4 cloves garlic, smashed
- 4 cups no-added salt chicken stock
- 1–2 sprigs fresh thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prep the leeks. Slice them into 1/4-inch thick slices. Rinse under running water to remove dirt. Drain. (See questions below!)
- Heat oil in a heavy-bottom pot over medium-low heat. Add rinsed leeks, garlic, and thyme. Saute until tender and slightly caramelized, 8-10 minutes.
- Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat low, and simmer, covered, for 15-20 minutes, until the potatoes are fork-tender.
- Blend some of the soup. I used an immersion blender to puree some of the soup. However, I left some in pieces to give it more texture. If you over-blender, the soup will be more gummy in texture (it’s the starch in the potatoes), and we do not want that!
- Stir in milk and blend completely. Taste and adjust with more salt and pepper if needed.
- Serve in bowls and add a dollop of Greek yogurt. Garnish with chives, scallions, or microgreens!
- Prep Time: 10
- Cook Time: 20
- Category: Soups