This hearty, rustic potato leek soup with tender chunks and earthy flavors is the perfect cozy dish for any meal. Easy to make, comforting to eat, and absolutely delicious!
Rustic Potato Leek Soup
This hearty, rustic potato leek soup with tender chunks and earthy flavors is the perfect cozy dish for any meal. Easy to make, comforting to eat, and absolutely delicious!
Equipment
- pot
- Immersion blender or countertop blender
- stirring spoon
Ingredients
- 2 leeks
- 2 tablespoons 28 g nondairy butter
- 2 tablespoons 8 g finely chopped lemongrass
- 4 cups 940 ml vegetable broth
- 1½ pounds 690 g russet potatoes
- Salt and pepper to taste
Instructions
- Cut the leeks into ¼-inch (6-mm) slices, using most of the leek, up to where it forks into separate leaves.
- Add the butter to a pot and melt over high heat.
- Add the leeks and lemongrass and sauté until browned, about 2 minutes.
- Add the vegetable broth, deglaze the pan, and bring to a boil.
- Add the potatoes, reduce the heat to a simmer, and cover.
- Simmer for 30 minutes.
- Using an immersion blender or countertop blender, blend until smooth but still slightly chunky.
- Season with salt and pepper to taste.
Notes & Wine Advice
Serving Tip:
Serve in bread bowls or with a side of crusty bread for a filling, satisfying meal.Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a chilled Chardonnay to complement the earthy flavors of the soup.Nutrition values
Calories: 190 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 6 g | Sugar: 4 g