Wholesome Potato and Leek Soup

Ingredients 0/11

Step 1

Heat 3 tablespoons of olive oil in a large pot over medium-low heat. Add the leeks and cook gently, stirring occasionally, until they’re nice and soft—this should take about 15 minutes. If the pot starts to look dry, feel free to add a little more oil. Once the leeks are softened, sprinkle the flour over them and stir it in with a wooden spoon. Turn the heat down to low and let it cook for a couple of minutes to get rid of the raw flour taste.

Step 2

Slowly pour in 2 cups of water while stirring constantly to form a smooth roux. Gradually add the remaining 4 cups of water, stirring all the while to keep everything well combined. Toss in the bouillon cubes, sugar, chili-garlic sauce, and pepper. Turn the heat up to medium and keep an eye on it, stirring now and then until the soup comes to a boil.

Step 3

Once boiling, add the potatoes and lower the heat so the soup simmers gently. Let it cook for about 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot to prevent anything from sticking. When the potatoes are tender, use an immersion blender to puree the soup until it’s mostly smooth but still has a few chunks for texture.

Step 4

Finally, stir in the milk to loosen things up a bit and warm the soup through. Give it one last taste and adjust the seasoning if needed, then you’re ready to enjoy!