Print

Best Ever Potato Soup!

Fall soup recipes

5 from 8 reviews

BEST EVER Potato Soup! Light and healthy, this version is simple & easy with great flavor!

Scale

Ingredients

Instructions

  1. Cut leeks in half length wise. Rinse to remove any dirt. Slice leeks into ¼ inch half rounds. Heat oil in medium sized heavy bottom pot or dutch oven, over medium heat. Add leeks and sauté until tender, golden and fragrant, 8-10 minutes.
  2. Add garlic and sauté for 3 more minutes.
  3. Add potatoes, stock and fresh thyme. Bring to a boil, turn heat to low and simmer, covered,  for 15-20 minutes, until potatoes are fork tender.
  4. Add salt and pepper.
  5. Blend in batches, until very smooth and silky —remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion –so blend in small batches, less than half full, with the lid held down very tightly, holding lid down firmly covered with a kitchen towel. Or use an emersion blender
  6. Return the silky smooth soup to the pot, bring to a simmer over low heat, and stir in the sour cream. Taste and adjust salt and pepper.
  7. Serve with fresh chives.

Keywords: potato soup, best potato soup, potato soup vegetarian, potato leek soup, vegetarian potato soup, healthy potato soup, easy potato soup

SUBSCRIBE AND GET MY *FREE, SIMPLE, 7-DAY, PLANT-BASED RECIPE GUIDE.