Want a super easy soup? You’ve found it! My Magic Leek Soup takes just 35 minutes from start to finish. It’s yummy and good for you too. With only 151 calories, this soup is a quick meal you can feel good about.
Stuff You Need
- Olive oil (1 tablespoon): Just a bit is all you need, any kind works fine!
- Butter (1 tablespoon): This makes things yummy and rich.
- Leeks (2 cups, sliced thin): Get them nice and clean! Dirt likes to hide in them.
- Garlic (2 cloves, minced): Small pieces are best so the taste spreads out.
- Potatoes (3 cups, chopped): The soft kind work best and make the soup creamy.
- Chicken broth (3 cups): This is the soup’s yummy base.
- Fresh thyme (1 teaspoon, minced): Fresh is best if you can find it!
- Bay leaf (1): Take this out later, it’s just for the smell.
- Heavy cream (½ cup): This makes the soup super smooth.
- Salt and pepper: Add as much as you like to make it taste good.
Let’s Get Cooking!
- Heat the pot: Get a big pot warm on the stove over medium-high heat. You want it nice and hot before you add stuff.
- Add oil and butter: Put in the oil and butter and let the butter melt, it takes about a minute. Stir it a bit.
- Cook the leeks: Put in the sliced leeks. Stir them now and then until they get soft and start to turn a bit brown, about 5 minutes.
- Add garlic: Put in the minced garlic. Cook for about one more minute. Yum, garlic smell!
- Add potatoes and broth: Put in the chopped potatoes, chicken broth, thyme, and bay leaf. Make the soup boil, then turn the heat down low and let it cook for 15 minutes. The potatoes should be soft when you poke them with a fork.
- Take out bay leaf: Find that bay leaf and take it out. You don’t want to eat it!
- Make it smooth: Use a stick blender to make the soup all smooth. You can also put some in a regular blender, just be careful!
- Add cream: Put the smooth soup back in the pot and stir in the heavy cream.
- Add salt and pepper: Put in salt and pepper until it tastes just right to you.
- Make it pretty: You can put a little bit of olive oil and some fresh parsley or cooked leeks on top to make it look nice.
- Eat it up: Eat the soup while it’s warm! If you have any left, put it in the fridge in a closed container. It’s good for up to three days.
Let’s Make Some Magic Leek Soup!
If you’re after a soup that’s super simple but tastes like you spent all day in the kitchen, you’re in the right spot. This leek soup? It’s pure comfort in a bowl.
Getting Started is Easy Peasy
First things first, grab all your stuff. This is what you need: a bit of olive oil, some butter (real butter makes it yummy!), leeks, garlic, potatoes, chicken broth, fresh thyme, a bay leaf, heavy cream, salt, and pepper. Got it? Cool!
Chop Chop Time!
Wash those leeks well—dirt loves to hide in them! Slice them up nice and thin. Then, peel and chop the potatoes into small pieces, about half an inch big. Don’t worry if they’re not all the same size; it’s all good! Mince your garlic, and you’re ready to rock.
Building the Flavors
Time to cook! Heat the oil and butter in a big pot. Throw in the leeks and cook them until they’re soft. You want them to get just a little bit brown around the edges—that’s where the yummy flavor comes from. Add the garlic and cook for a bit more. It’ll smell amazing!
Soup’s On!
Now, add the potatoes, chicken broth, thyme, and bay leaf to the pot. Let it all come to a boil, then turn the heat down and let it simmer. You’ll want to cook it until the potatoes are nice and soft when you poke them with a fork.
Blend it Up!
Take out the bay leaf (you don’t want to eat that!). Now, you can use a stick blender right in the pot to make it smooth. If you don’t have one, no worries! Just pour some of the soup into a regular blender, blend it up, and put it back in the pot.
Creamy Goodness
Pour in the heavy cream and stir it all together. Taste it and add some salt and pepper. Keep adding a little at a time until it tastes just right to you!
Make it Your Own!
Okay, this is where you can have some fun! If you want to make it a bit different, here are some ideas:
* **Want it cheesy?** Toss in some shredded cheddar or Parmesan cheese after you blend it.
* **Spice it up!** Add a pinch of red pepper flakes when you’re cooking the leeks.
* **Veggie Lover?** Use vegetable broth instead of chicken broth for a vegetarian version.
* **Go Green!** Stir in some spinach or kale at the end for extra vitamins.
Time to Eat!
Pour your soup into a bowl. Drizzle a little olive oil on top and sprinkle with fresh parsley. You can even roast some leeks in the oven until they’re crispy and put those on top for extra yum!
Leftovers? No Problem!
Put any soup you don’t eat in a container with a lid and keep it in the fridge. It’ll be good for about three days. When you want some, just heat it up on the stove or in the microwave!
So, there you have it—magic leek soup! It’s super easy to make, and it’s so tasty. Happy cooking!
Magic Leek Soup
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups leeks washed and thinly sliced
- 2 garlic cloves minced
- 3 cups Yukon gold potatoes peeled and chopped into ½” cubes
- 3 cups chicken broth
- 1 teaspoon fresh thyme minced
- 1 bay leaf
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat.
- Add the olive oil and butter and stir occasionally until the butter has melted– about 1 minute.
- Next, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.
- Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.
- Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender.
- Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.
- Garnish with a drizzle of olive oil and fresh parsley or roasted leeks.
- Enjoy warm. Store any leftover soup in an airtight contain in the fridge for up to three days.