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Creamy Leek & Potato Soup with Thyme Oil

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

For the Soup

  • 2 tbsp olive oil or butter 30 mL
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb potatoes, peeled and diced 450 g; Yukon gold or russet
  • 3 cups Golden Garden Vegetable Broth 720 mL
  • 1 cup milk or coconut milk 240 mL
  • Salt and pepper, to taste

For the Thyme Oil

  • 2 tbsp olive oil 30 mL
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • Pinch of salt

Instructions
 

Prepare the Soup

  • Heat olive oil in a large pot over medium heat.
  • Add leeks and sauté 5 minutes , until soft and fragrant.
  • Add garlic and cook 1 minute more.
  • Stir in potatoes, broth, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer 20 minutes , until potatoes are tender.

Blend

  • Puree with an immersion blender (or in batches using a countertop blender) until smooth.
  • Stir in milk and adjust seasoning to taste.

Make the Thyme Oil

  • In a small skillet, warm olive oil and thyme over low heat for 2–3 minutes until fragrant.
  • Remove from heat and let cool slightly.

Serve

  • Ladle soup into bowls and drizzle with thyme oil.
  • Garnish with cracked pepper or microgreens if desired.