Description
Warm up with this delightful Rustic Potato Leek Soup, a hearty and comforting dish that celebrates the earthy flavors of potatoes and leeks. Perfect for chilly evenings or gatherings, this soup is not only gluten-free and vegan but also highly customizable with toppings like croutons, Parmesan cheese, or fresh chives. With minimal prep time and simple ingredients, it’s an easy recipe to whip up any day of the week.
Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 1 medium white onion, diced
- 3 leeks, sliced into half moons
- 1 rib celery, sliced
- 5 cloves garlic, minced
- ½ cup dry white wine
- 1 ¼ pounds Yukon Gold potatoes, cubed
- 6 cups vegetable stock
- Fresh thyme and bay leaves
- Salt and pepper to taste
Instructions
- In a large stockpot over medium-high heat, sauté the olive oil and diced onion for about 5 minutes.
- Add leeks, celery, and garlic; continue sautéing for another 3 minutes.
- Pour in white wine to deglaze the pot, scraping up browned bits.
- Add potatoes, vegetable stock, thyme sprigs, bay leaves, and cayenne; stir to combine.
- Bring to a simmer then reduce heat to medium-low. Cover and simmer for 10-15 minutes until potatoes are tender.
- Discard bay leaves and thyme stems. Season with salt and pepper before serving hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg