Potato Leek Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

1 tablespoon minced garlic

1 cup leeks (chopped, about 1 large leek)

6 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)

8 cups vegetable broth (low or no salt)

½ teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon dried thyme (optional)

¼ teaspoon dried parsley (optional)

3/4 cup milk of choice (regular or nondairy)

Chives for decoration

Directions

Stove Top Directions:

In a large pot, heat olive oil. While oil is heating, chop veggies.

Sauté leeks and garlic until fragrant, about 5 minutes

Add all remaining ingredients to the pot, except milk.

Cover the pot and bring the soup to a boil. Once boiling, reduce the soup to a simmer. Allow it to simmer for 20 minutes, or until your potatoes are fork tender.

Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth.

Stir in room temperature milk.

Serve with your favorite toppings like bacon, chives or cheese.

Instant Pot Directions:

Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil. While oil is heating, chop veggies.

Sauté leeks and garlic until fragrant, about 5 minutes. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.

Pour in remaining ingredients, except milk.

Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.

Manually release pressure when the timer goes off.

Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth.

Stir in room temperature milk. Serve with your favorite toppings like bacon, chives or cheese.

Crockpot Directions:

In a sauté pan, heat olive oil. While oil is heating, chop veggies.

Sauté leeks and garlic until fragrant, about 5 minutes. (This step is optional, but adds flavor)

Add all ingredients into the crockpot, except milk.

Set the crockpot to cook for 6 hours on high, or 8 hours on low.

Once cooked, remove bay leaf if you used one. Blend soup with an immersion blender until smooth. Stir in room temperature milk.

Stir in room temperature milk. Serve with your favorite toppings like bacon, chives or cheese.

Nutrition

• Calories: 232 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 4 mg
• Sodium: 221 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 6 g