Potato Leek Soup

A Classic Soup, Brightened Up

This potato leek soup is everything you want in a classic—smooth, creamy, and deeply comforting.

Finished with Veg-Geez Louise, it gets a bright, herb-forward lift that keeps it from feeling too heavy, making it just as good for weeknights as it is for a cozy weekend meal.

Preparation:

1. Melt butter in a Dutch oven over medium heat. Add leeks and garlic, and sauté for a few minutes until softened.
2. Add potatoes and season with Veg-Geez Louise, stirring to combine.
3. Add bay leaves, thyme, and chicken stock. Stir, cover, and simmer for about 30 minutes, until the potatoes are tender.
4. Remove thyme stems and bay leaves. Blend the soup using a high-speed blender or immersion blender until smooth.
5. Return to the pot if needed and stir to combine. Adjust thickness with additional stock or cream if desired.
6. Stir in sour cream if using, season with salt and pepper to taste, and serve hot.

Pro Tip:

Take the time to clean your leeks well—sand loves to hide in the layers. Also, blend thoroughly for that silky, restaurant-style texture.

Make It Your Own:

• Skip sour cream for a lighter version
  
• Add crispy bacon or pancetta for extra richness
  
• Use vegetable stock to keep it vegetarian
  
• Finish with chives or a drizzle of olive oil

What To Serve It With:

Serve with crusty bread, a grilled cheese, or a simple green salad. This soup is rich enough on its own but pairs well with something crisp and fresh.