Easy Potato Leek Soup: Rich & Creamy Without the Cream

Steps

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1. 1
   Cut the leeks in half lengthwise and rinse the layers under running water to remove dirt. Shake off excess water, place cut-side down on a cutting board, and slice into thin pieces.
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2. 2
   Heat olive oil in a large pot or Dutch oven, add the sliced leeks, then add the thinly sliced onion. Season with salt and black pepper.
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3. 3
   Sauté the leeks on medium heat for about 5 minutes until softened. This builds the flavor base before adding the broth.
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4. 4
   While the leeks are sautéing, peel and cut the potatoes into chunks, placing them in cold water to prevent discoloration. The chunks don't need to be precisely sized, but ensure they're not too large to cook through, as the soup will be blended.
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5. 5
   Add the potatoes to the pot and pour in the vegetable broth. Add fresh thyme sprigs and bay leaves. Stir, cover with a lid, and bring to a boil over high heat.
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6. 6
   Once boiling, reduce heat to low, crack the lid open, and simmer for about 20-30 minutes until the potatoes are tender.
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7. 7
   When the potatoes are tender, remove the bay leaves and thyme sprigs. Blend the soup using an immersion blender or standing blender until smooth. Adjust consistency by adding water if needed.
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8. 8
   Taste the soup and adjust the salt to your preference.
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9. 9
   Serve the soup in bowls. It can be enjoyed as an appetizer or main dish depending on the toppings you add. Top with a dollop of yogurt for acidity, add spring onions for freshness, and sprinkle with chives. Optionally drizzle with good-quality olive oil, cracked black pepper, and serve with crusty bread such as pita, focaccia, or garlic bread.
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