Potato Leek Onion Soup
Potato Leek Onion Soup is a delicious, healthy, easy soup to make ! Nothing is better than a bowl of hearty potato soup on a chilly day. And it’s easy, too! No cream needed, just purée the soup to make it thick and creamy. A big batch of this healthy Potato Leek Onion Soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat throughout week. Potato leek soup is a clean canvas for the toppings of your choice. Just think about what you might add to a baked potato and go from there or try some rustic crackers to add a little crunch!
How to prepare the leeks for this Potato Leek Onion Soup ?
First things first: You need to wash them. Potato leek soup is simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Chop and discard the hairy root end as well as the tough dark green part of the leaf at the top. After thinly slicing the leeks, put them in a bowl full of water and swish them around with your hands. The leeks should float to the surface of the water, while the dirt falls to the bottom of the bowl. Scoop them out and pat them dry with a towel before using.
How to avoid your Soup from becoming ‘gummy’ ?
Potatoes should be diced in similar size so they cook evenly. Evenly sized is more important than being diced small. If they’re too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed. Refer to my photo for reference!
What you will need to make this Potato Leek Onion Soup ?
- 3 tablespoons unsalted butter ( I used this one )
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 1 large onion, peeled and rough chopped
- 3 cloves garlic, peeled and rough chopped
- 2 pounds Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 6 cups chicken bone broth ( I used this one! )
- 1 cup water
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
How to make this easy and healthy Potato Leek Onion Soup !
- Melt the butter over medium heat in a large dutch oven or soup pot. Add the leeks and onions and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes and garlic and saute 1-2 minutes on medium heat. Be sure not to over cook or burn the garlic. It will alter the taste of the soup if it is burnt.
- Add the bone broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are fork tender.
- Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth or use a standard blender to purée the soup in batches. I used my Vitamix Standard Blender.
- Enjoy!! Store up to fridge for 4 days!
Healthy Potato Leek Onion Soup
Ingredients
- 3 TBSP unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 large garlic cloves, peeled and rough chopped
- 1 large onion peeled and rough chopped
- 2 lbs gold potatoes peeled and cubed into 1 inch pieces
- 6 cups chicken bone broth
- 1 cup water
- 2 bay leafs
- 3 fresh thyme sprigs
- 1 tsp celtic sea salt, plus more to add to taste
- 1/4 tsp ground pepper
Instructions
- Melt the butter over medium heat in a large dutch oven or soup pot. Add the leeks and onions and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes and garlic and saute 1-2 minutes on medium heat. Be sure not to over cook or burn the garlic. It will alter the taste of the soup if it is burnt.
- Add the bone broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are fork tender.
- Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth or use a standard blender to purée the soup in batches. I used my Vitamix Standard Blender.
- Enjoy! Store in the fridge up to four days!
Step by Step Photos of the Healthy Potato Leek Onion Soup !
Add 3 TBSP of butter to the pot on medium heat
Add chopped leeks and onions to the pot and cook on medium heat and cook for about 10 minutes
Add garlic and potatoes cook for one minute
Add Bone Brother, bay leafs, thyme sprigs, salt and pepper and bring to a boil. Cook for 15 minutes until potatoes are fork tender. Then use an immersion blender or standard blender to puree. Add salt and pepper to taste!
Enjoy this soup!! Store in fridge up to 4 days !
What I used to make this soup!!
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Leeks from my produce subscription box from The Chef’s Garden !
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Celtic Sea Salt
Read my post on why this salt is the only salt you should ever use…for the sake of your health!
