Ingredients (~6 servings)
- 3 large leeks
- 2 Tbsp olive oil (for sautéing)
- 1 medium onion, diced
- 5 cloves garlic, pressed or minced
- 6 cups vegetable or chicken broth
- 1 lb yellow potatoes, peeled and cut into ~3/4″ cubes
- 1 1/4 tsp salt (or to taste)
- 3/4 tsp ground black pepper (or to taste)
- 3/4 cup dry orzo pasta
- Chopped parsley for garnish
Prep the Leeks
Cut off and discard the dark green tops and the root ends; keep the white and light green parts.
Cut each leek in half lengthwise, then with the cut side down, slice into thin strips.
Put the 3 leeks in a large bowl and fill with cold water. Break up the slices with your hands and slosh them around – this gets all the dirt out from between the layers.
Lift the leek pieces out with your hands or a strainer and pat dry.
Sauté the Aromatics
Add 2 Tbsp of olive oil to a large soup pot over medium heat.
Add the 3 prepped leeks and sauté for ~5 minutes, stirring occasionally.
Add the diced onion and sauté for ~3-4 minutes until the onion becomes slightly golden.
Add the 5 cloves of garlic and sauté for 2 more minutes.
Simmer the Potatoes
Pour in the 6 cups of broth and raise the heat to medium-high.
Stir in the 1 lb of cubed potatoes.
Once the soup reaches a boil, lower the heat and simmer for ~20-25 minutes until the potatoes are fork-tender.
Blend Until Creamy
Use an immersion blender to blend the soup until creamy.
If you don’t have an immersion blender, carefully transfer batches to a regular blender, then return the blended soup to the pot over medium heat.
The potatoes create the creamy texture here – that’s why no dairy is needed.
Add Orzo and Finish
Once the soup is blended, add the 1 1/4 tsp salt and 3/4 tsp black pepper; adjust to taste.
Add the 3/4 cup of orzo and cook for ~10-11 minutes, stirring occasionally, until the orzo is tender.
The orzo will absorb some of the liquid as it cooks.
Serve with chopped parsley on top.
Potato Leek Soup with Orzo
Ingredients
Ingredients (~6 servings)
- 3 large leeks
- 2 Tbsp olive oil, for sautéing
- 1 medium onion, diced
- 5 cloves garlic, pressed or minced
- 6 cups vegetable or chicken broth
- 1 lb yellow potatoes, peeled and cut into ~3/4″ cubes
- 1 1/4 tsp salt, or to taste
- 3/4 tsp ground black pepper, or to taste
- 3/4 cup dry orzo pasta
- Chopped parsley for garnish
Instructions
- Cut off dark green tops and root ends from leeks; keep white and light green parts.
- Cut each leek in half lengthwise, then slice into thin strips.
- Soak leek slices in cold water, breaking them apart with your hands to remove dirt.
- Lift leeks out and pat dry.
- Heat 2 Tbsp olive oil in a large soup pot over medium heat.
- Add leeks and sauté for 5 minutes, stirring occasionally.
- Add diced onion and sauté for 3-4 minutes until slightly golden.
- Add minced garlic and sauté for 2 minutes.
- Pour in 6 cups broth and raise heat to medium-high.
- Stir in cubed potatoes.
- Bring to a boil, then lower heat and simmer for 20-25 minutes until potatoes are fork-tender.
- Use an immersion blender to blend soup until creamy.
- Add 1 1/4 tsp salt and 3/4 tsp black pepper; adjust to taste.
- Stir in 3/4 cup orzo and cook for 10-11 minutes, stirring occasionally, until tender.
- Serve with chopped parsley.