Potato Leek Soup

A close up view of a bowl of potato leek soup with a spoon next to it.

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4.58 from 7 votes

Comforting potato leek soup - vegan and gluten free

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: French

Diet: Vegan

Servings:

Calories: 159kcal

Author: Courtney

Ingredients

2 Tablespoon olive oil
4 leeks whites only
4 cups finely diced yellow potatoes (½ inch cubes) peeled
2 ribs celery finely diced
1 onion finely diced
8 cups vegetable stock
2 teaspoon herbs de Provence
2 bay leaves
salt and pepper to taste

Instructions

Cut and rinse the leeks, then slice them into crescents
Add the olive oil to a soup pot, and heat over a medium low heat. Add the leeks along with the diced celery and onion then season them with salt and pepper.
Saute for a few minutes until the vegetables soften without letting them brown.
Add the stock, potatoes, herbs de Provence and bay leaves to the pot, season with salt and pepper and then bring it all to a boil.
Reduce the heat to low and simmer for 15 mins, or until the potatoes have softened then blend the soup using an immersion or high speed blender.

Notes

Cut and rinse the leeks, then slice them into crescents Add the olive oil to a soup pot, and heat over a medium-low heat. Add the leeks along with the diced celery and onion then season them with salt and pepper. Saute for a few minutes until the vegetables soften without letting them brown. Add the stock, potatoes, herbs de Provence and bay leaves to the pot and then bring it all to a boil. Reduce the heat to low and simmer for 15 mins, or until the potatoes have softened then blend the soup using an immersion or high speed blender. Prep Notes

Nutrition