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Per serving
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- 1
Clean and cook the leeks
Trim the leeks down to the white and pale green parts, slice them, and rinse really well in a bowl of water - they hide grit between the layers. Chop the onion too. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the leeks and onion about 5 minutes, until soft and just starting to brown. Set them aside.
- 2
Make the roux
In a large pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and garlic powder and cook about 2 minutes, until lightly browned. Gradually whisk in the vegetable broth, a little at a time, so it stays smooth.
- 3
Season and thicken
Drop in the bay leaves and add the salt and pepper. Bring to a boil and cook, stirring, 1-2 minutes until the broth thickens slightly.
- 4
Add the potatoes
Peel and dice the potatoes into small chunks. Stir them into the pot along with the cooked leeks and onion. Return to a boil, then reduce the heat, cover, and simmer 15-20 minutes until the potatoes are fork-tender.
- 5
Finish with milk
Stir in the milk and heat through, but don't let it boil - dairy can curdle if it gets too hot. Fish out and discard the bay leaves. Taste and add more salt if it needs it, then serve hot.
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Creamy Potato Leek Soup
Created by: BudgetBites
Ingredients
- 2 leeks
- 1 onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 4 cup vegetable broth
- 2 lb potatoes
- 2 bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cup milk
Instructions
- Clean and cook the leeksTrim the leeks down to the white and pale green parts, slice them, and rinse really well in a bowl of water - they hide grit between the layers. Chop the onion too. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the leeks and onion about 5 minutes, until soft and just starting to brown. Set them aside.
- Make the rouxIn a large pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and garlic powder and cook about 2 minutes, until lightly browned. Gradually whisk in the vegetable broth, a little at a time, so it stays smooth.
- Season and thickenDrop in the bay leaves and add the salt and pepper. Bring to a boil and cook, stirring, 1-2 minutes until the broth thickens slightly.
- Add the potatoesPeel and dice the potatoes into small chunks. Stir them into the pot along with the cooked leeks and onion. Return to a boil, then reduce the heat, cover, and simmer 15-20 minutes until the potatoes are fork-tender.
- Finish with milkStir in the milk and heat through, but don't let it boil - dairy can curdle if it gets too hot. Fish out and discard the bay leaves. Taste and add more salt if it needs it, then serve hot.