It’s soup season! My favorite time of year! I keep a ton of onions, carrots, celery and potatoes in the house at all time so I can make a soup base at the drop of a dime.
This time around, I wanted to make a lighter version of my beloved potato leek soup. It’s a family favorite but it can be quite heavy, especially on day two. So, I took the idea, the veggies and made a traditional veggie based stock soup but with the same flavors of potato leek soup. LET ME TELL YOU – I 1000284935632895% love this one even more than my original. It is so so so good. It’s warm, has layers of flavor and it’s so so good with a slice of crusty bread.
I am such a BIG soup lover (just look at all these soups I love to make). But, I’m always looking for a new one. So tell me, what’s your favorite soup? I’d love to hear in the comments below! Happy cooking!
Rustic Potato Leek Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 leeks, rinsed and sliced (white and light green parts only)
- 1 rib celery, chopped
- 2 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 2-3 large russet potatoes, cut into bite-sized chunks
- 7 cups vegetable stock
- 4 sprigs fresh thyme
- 2 bay leaves
- Fine sea salt and freshly-cracked black pepper
Directions
- Heat olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery, carrots and garlic and sauté for 3 minutes, stirring frequently.
- Add the white wine, potatoes, vegetable stock, thyme, bay leaves and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10-15 minutes, until the potatoes are tender.
- Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with salt and black pepper. Serve warm, garnished with whatever toppings sound good, and enjoy!
Season Generously 