Soup is the perfect warm and comforting lunch for a blustery winter day. Great with a grilled cheese sandwich for when you come in from a walk in the cold, or skiing or sledding.
I love to make potato leek soup around this time of year. It is so velvety and delicious. You can even make it for an elegant New Years Eve dinner with mussels and a nice loaf of gluten-free bread 🙂
Potato Leek Soup
2 Tablespoons olive oil
2 medium onions, diced
2 cloves of garlic, minced
2 large leeks, cleaned and diced
8 sprigs of fresh thyme, leaves taken off stem
2 teaspoons of salt
¼ teaspoon pepper
1/8 cup of white balsamic vinegar
About 2 lbs of potatoes, peeled and diced
4 ½ cups of stock (I like to use chicken, but vegetable will work too)
¼ cup of milk or heavy cream, optional
Heat oil in a large soup pot over medium heat. Add onions, garlic, leeks, thyme leaves, salt and pepper. Stir and cook until onions are translucent, about 5-7 minutes. Add potatoes and stir. Pour in stock and simmer for 15 – 20 minutes until the potatoes are soft. Either blend with an immersion blender or allow to cool and pour carefully into a blender. Add more stock or some milk or heavy cream if too thick for your liking. Serve.
You can make this ahead of time and pour it into a crock pot on warm or low to keep it warm until you are ready to serve.
If you are in the mood for another type of soup, check out these other ideas: