Leek and Potato Broth
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a comforting broth that I absolutely love making on chilly evenings. It comes together in just 50 minutes and uses simple ingredients you probably already have at home. Leeks are wonderfully mild and nutritious, packed with vitamins and fiber that support digestion, while potatoes make this soup hearty and satisfying without breaking the bank. The beauty of this recipe is its simplicity: you just chop, sauté, and simmer. It's the kind of no fuss cooking that yields impressive results, perfect for a quick weeknight dinner or when you want something warm and nourishing without spending hours in the kitchen.
Ella x
Ingredients
- 3 mediumleeks(white and light green parts only, sliced into rings)
- 400 gpotatoes(peeled and diced)
- 1000 mlvegetable stock
- 1 mediumonion(diced)
- 2garlic cloves(minced)
- 30 mlolive oil
- 3thyme sprigs(fresh)
- 1bay leaf
- 5 gsea salt(to taste)
- 2 gblack pepper(to taste)
- 1 gground nutmeg
- 10 gfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until softened and fragrant.
Tip: Stir occasionally to prevent the onion from browning.
- 2
Add the minced garlic and cook for another minute, stirring constantly to release its aroma.
Tip: Be careful not to burn the garlic as it can become bitter.
- 3
Add the sliced leeks to the pot and cook for 5 minutes, stirring gently until they begin to soften.
Tip: Leeks can trap soil between layers, so wash them thoroughly before slicing.
- 4
Pour in the vegetable stock and add the diced potatoes, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce heat and simmer gently.
Tip: Keep the lid off to allow steam to escape and concentrate the flavors.
- 5
Simmer for 20 minutes or until the potatoes are completely tender and can be easily pierced with a fork.
Tip: The cooking time may vary depending on the size of your potato pieces.
- 6
Remove the thyme sprigs and bay leaf from the pot using tongs or a slotted spoon.
Tip: Leave some thyme leaves in if you prefer a stronger herb flavor.
- 7
Using an immersion blender, partially blend the broth until it reaches your desired consistency—some chunkiness is pleasant. Alternatively, transfer half the mixture to a blender and blend until smooth, then recombine.
Tip: For a chunkier texture, blend very briefly; for creamier, blend longer.
- 8
Season with sea salt, black pepper, and a pinch of ground nutmeg. Stir well to combine.
Tip: Taste as you season, as stock saltiness varies between brands.
- 9
Ladle the broth into bowls and garnish with fresh chopped parsley. Serve hot and enjoy.
Tip: A drizzle of quality olive oil adds richness, or serve with crusty bread on the side.
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