This comforting Potato Leek Soup is a hearty, simple dish that’s perfect for chilly days. The creamy texture of potatoes combined with the subtle sweetness of leeks creates a smooth and savory base. Whether served as a starter or a main dish, it pairs wonderfully with a side of warm garlic bread and your favorite wine for the perfect meal.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups chopped leeks, white and light green parts (about 3 large leeks)
- 3/4 teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, about 3, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish, optional
- Pinch of red pepper flakes, optional
Instructions
Steps:
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
- Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.
