Slow-Simmered Potato and Leek Soup with Fresh Thyme
A smooth, savory soup made by gently simmering potatoes and leeks until tender, finished with a delicate herb and garlic aroma. This mediterranean-inspired soups ready in about 45 minutes pairs butter, yellow onion, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons butter
- 1 large, finely chopped yellow onion
- 2, white and light green parts only, sliced leeks
- 4, peeled and diced russet potatoes
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves
- 2 cloves, minced garlic
- to taste salt
- to taste freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 2 tablespoons butter in a large pot over medium heat. Add 1 large chopped yellow onion and 2 sliced leeks, cooking for 5 minutes until softened and translucent.
- Step 2: Add 4 diced russet potatoes and 4 cups vegetable broth, then bring to a simmer. Cook for 20 minutes until potatoes are tender.
- Step 3: Stir in 1 tablespoon fresh thyme leaves and 2 minced garlic cloves, cooking for 2 minutes until fragrant. Season with salt and pepper to taste.
- Step 4: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and return to the pot for 2 minutes of gentle reheating.
Frequently asked questions
How long does Slow-Simmered Potato and Leek Soup with Fresh Thyme take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Potato and Leek Soup with Fresh Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Slow-Simmered Potato and Leek Soup with Fresh Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Potato and Leek Soup with Fresh Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Potato and Leek Soup with Fresh Thyme?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soup was a hit with my family! The thyme gave it such a lovely aroma.
- ★★★★☆
The flavors were great, but I found it slightly bland. Next time I'll add more salt.
- ★★★☆☆
Cooked for 2 hours as instructed, but the soup ended up too thick. Would adjust liquid next time.
