Ingredients
Method
Sauté Aromatics
- In a large stockpot, warm the olive oil over medium-high heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until it begins to soften.
- Stir in the sliced leeks, diced celery, and minced garlic. Continue cooking for 3 minutes, stirring frequently, until the leeks have wilted and the garlic is fragrant.
Build the Soup
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the potato chunks, vegetable stock, thyme sprigs, bay leaves, and cayenne pepper. Stir everything together to combine.
Simmer Until Tender
- Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it cook for 10 to 15 minutes, until the potatoes are fork-tender.
Season and Serve
- Remove and discard the bay leaves and any tough thyme stems. Taste the soup and adjust the seasoning with salt and black pepper as needed. Ladle into bowls and serve warm, topped with homemade sourdough croutons if desired.
Nutrition
Notes
For a creamier texture, blend about 2 cups of the soup and stir it back in. If you don't have white wine, a splash of lemon juice works instead. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Leeks can trap grit, so rinse them thoroughly after slicing. This soup thickens as it sits, so add a little extra stock when reheating.