Simple Potato Leek Soup
Servings: 4
Simple, creamy and delicious, this Potato Leek Soup is made for cooler weather. Each spoonful is a delightful treat of flavour!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 1/4 cup unsalted butter
- 2 medium-sized leeks, white & pale green parts, halved and sliced thin save the dark green tops of the leeks for the topping
- 2 celery stalks, sliced thin
- 2 garlic cloves, minced
- 1/2 tsp coarse salt
- 1/2 tsp dried thyme
- ground pepper
- 4 medium-sized white or yellow potatoes, peeled & chopped about half inch pieces
- 6 cups chicken or vegetable broth
- 1/3 cup plain greek yogurt
Topping
- 2 tbsp olive oil
- dark green parts of the leek, slice thin
- 3 pieces of prosciutto, chopped
Instructions
- In a large pot, melt butter over medium heat. Once melted add sliced leeks and celery, cooking for 8-10 minutes until softened.
- To the pot add minced garlic, dried thyme, coarse salt and a couple turns of ground pepper. Stir and cook for 2 more minutes.
- Add the potatoes and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened.
- Remove the pot from the heat and stir in the greek yogurt.
- Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper.
Topping
- Pre-heat the oven to low-broil. To make the topping, mix the chopped leeks and prosciutto with olive oil and place on a baking sheet. Broil for 5-7 minutes until prosciutto is crispy.
Notes
A quick note when you go to reheat the soup, since it's quite thick add a splash of broth or water and then reheat on medium-low.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!