Description
This Rustic Potato Leek Soup is the ultimate comfort food for chilly days, offering a hearty blend of flavors that warm the soul. Made with chunky Yukon Gold potatoes and tender leeks, this vegan and gluten-free soup is both satisfying and nutritious. In just 35 minutes, you can serve a delicious bowl of goodness that is perfect for family dinners or cozy gatherings with friends. Customizable to suit your taste, it pairs beautifully with toppings like homemade croutons or fresh herbs. Whether enjoyed on a weekday or at a special occasion, this soup promises to be a crowd-pleaser.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 leeks, sliced (white and light green parts)
- 1 rib celery, sliced
- 5 cloves garlic, minced
- ½ cup dry white wine
- 1 ¼ pounds Yukon Gold potatoes, chopped
- 6 cups vegetable stock
- Fresh thyme and bay leaves for seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté onion for about 5 minutes until softened.
- Add leeks, celery, and garlic; sauté for an additional 3 minutes.
- Pour in white wine to deglaze the pot and scrape browned bits off the bottom.
- Add potatoes, vegetable stock, thyme sprigs, bay leaves, cayenne pepper; stir well.
- Bring to a simmer over medium heat; reduce heat and cover. Let simmer for 10-15 minutes until potatoes are tender.
- Remove bay leaves and thyme stems; season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg