This meal is tasty and healthful in addition to being simple. Gluten-free, dairy-free, and paleo!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup olive oil, divided
- 2 leeks, chopped
- 1 (32 fluid ounce) container vegetable broth
- 1 ¾ cups water
- 2 pounds potatoes, cut into cubes
- ⅜ teaspoon cayenne pepper
- ¼ teaspoon salt
Instructions
- Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
- Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
- Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.
Reviews
This soup is incredible. It’s kind of bland the way the recipe says to make it so I added garlic powder, paprika, oregano, thyme, parsley, cayenne and salt. It turned out 100x more flavourful and fulfilling. I also used freshly picked leeks from the bush which makes a huge difference.
I’m kicking myself for not trying this sooner! Simple recipe with a lot of great flavor. I put a dollop of sour cream on top, but honestly, it stands well on its own. Thank you for sharing your recipe.
This recipe is really good! Simple, hearty, and Tasty! Would be really good with a little extra spice maybe fresh jalapeño is what I’m thinking of. Will make again
A beautiful, easy-to-make soup and delicious! I followed the recipe as is. All family members loved it!
Simple recipe to make and to add additional ingredients for personal taste preferences. As suggested by other reviews, I added black pepper, garlic, thyme, carrots (finely chopped) and celery (finely chopped). Didn’t puree the whole batch in order to have additional texture in the soup. Great when served with grilled cheese sandwiches.
Perfect as is. Did not make any changes. Delicious.
Will definitely make again
Great basic soup. So easy and so few ingredients. Gets to a nice creamy thickness without the use of cornstarch or dairy.
Better than I thought it would be. Easy and quick to make with minimal ingriedents you likely have on hand
Had never had a leek before so I didn’t know how to cook with it. Love potatoes so I went for it! I don’t do oil so I sauteed the leeks and a few cloves of garlic in water in my instapot. When that was softened I added the rest of the ingredients using a baby potato mix of red and yellow potatoes. I didn’t puree it since I like it chunky. I did add a carrot. Will use this as a base recipe and next time I will add more veggies and less chili!
We loved it! Added small yellow onion, teaspoon of dill, 1/2 tspn of ancho chile powder, 4 cloves garlic, 1/2 teaspoon fresh ground black pepper and 1/2 cup white wine. Simmered for 30 min. and then blended….yummmm!
Liked it! Personal taste I would decrease the Cayenne, I’m a wimp
I love how “creamy” this got from just the immersion blender, no dairy products needed! I did add more salt and cayenne pepper to our tastes. Also garnished with some chives and croutons. Left a few potato chunks for some texture. Very happy with a bowl of this for lunch!
I would have voted this lower, but it wouldn’t be fair because I had to stray from the recipe by using chive instead of leeks (chive is all that I had on-hand). I would have preferred quantities to be measured (cups, etc.) instead of by number (1 or 2) or by weight (lbs). I don’t have a scale handy, so I guessed at how many potatoes to use for the “lbs” unit of measure shown. This turned out way too thick for my taste and I was turned off by the flavor, though that could easily have been my own doing with the chive. No one at the table liked it very well, and overall, it was too thick and bland. I’m hoping to try again. I’ll add some more cayenne for sure (like 4 times as much!) and follow the recipe more exactly.
Completely flavorless. I am disappointed.
Pretty delicious and definitely healthy- I added two big carrots cubed. Needs a bit more salt.
AMAZING and so easy
Nice consistency but a bit bland. I’ll add more spice next time as I like things on the spicy side. .
Super easy! Actually used a stick blender to blend-worked perfectly!
My personal opinion is that it was slightly more bland than I prefer, but not by much. I added more salt, some pepper and thyme. I don’t have any Worcestershire sauce on hand, but that might do the trick for me. But yeah, basically a better than decent recipe on its own.
I used yams rather than russet. They make the soup a little sweeter and they are more nutritious.