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potato leek soup

Best Recipe for Potato Leek Soup

Yummy potatoes and leeks mixed with my immersion blender makes for a great meal. Easy and Healthy!
Created especially for you from Alyse @ Healthy Foodie.
5 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Soup
Cuisine American
Servings 10
Calories 155 kcal

Ingredients
  

  • 8 large organic potatoes (peeled and cubed-be sure to set aside 2 cups)
  • 3 organic leeks (washed well and use white part only)
  • 1 large yellow onion (chopped)
  • 4 cups organic vegetable broth
  • 3 organic green onions (chopped)
  • 2 tbsp organic butter
  • 1 tbsp organic olive oil
  • 1 bay leaf
  • 1 tbsp thyme
  • 1 pinch salt and pepper
  • 1 cup organic corn

Instructions
 

  • In large stock pot, heat butter and olive oil 
  • Add chopped yellow onion, green onions and leeks (leeks need to be thoroughly washed due to extra dirt stuck between stalks)
  • Saute yellow onion, green onion and leeks on low temp to avoid browning for about 6-8 minutes
  • Add to large stock pot the chunks of potatoes, salt and pepper. Simmer for 45 minutes covered or until potatoes are tender
  • Set aside 2 cups of cooked potatoes either boiled or baked to add after using immersion blender.
  • Using the best immersion blender for soup, blend in stock pot the soup mixture until smooth.
  • Add vegetable broth, bay leaf, thyme and simmer for 5 minutes or until heated through
  • When ready to serve add extra chunks of potatoes and corn
  • Remove bay leaf before serving
  • Season to taste and add preferred toppings
  • Optional for toppings: bacon, parsley, sour cream, shredded cheddar cheese, chopped cauliflower rice, green onion

Notes

Optional for toppings: bacon, parsley, sour cream, shredded cheddar cheese, chopped cauliflower rice, green onionHealthy Foodie