Ingredients
- 2 leeks, white parts only, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 3 tablespoons all-purpose flour
- 6 cups water
- 2 cubes vegetable bouillon, or more to taste (Optional)
- 1 teaspoon white sugar (Optional)
- ½ teaspoon chili-garlic sauce
- cracked black pepper to taste
- 5 unpeeled potatoes, diced
- 1 cup low-fat milk
Why This Recipe Is A Favorite
Helpful Chef Tips
- Cook the potatoes until very soft to achieve a creamy texture without adding cream.
- For extra depth, sauté the leeks slowly until they are soft and slightly caramelized.
Step 1
Heat the olive oil in a large pot over medium-low heat. Add the leeks and cook them gently until they’re soft and fragrant, which should take about 15 minutes. If the pan looks dry, feel free to drizzle in a bit more oil. Once the leeks are tender, sprinkle the flour on top and stir it in well with a wooden spoon. Turn the heat down to low and let it cook for a couple of minutes to get rid of that raw flour taste.
Step 2
Slowly pour in about 2 cups of water while stirring constantly to make a smooth base. Keep adding the rest of the water a little at a time, stirring as you go. Toss in the bouillon cubes, a pinch of sugar, some chili-garlic sauce, and pepper. Turn the heat up to medium and let everything come to a gentle boil, stirring now and then.
Step 3
Once boiling, add the potatoes, reduce the heat to low, and let the soup simmer. It’ll need to cook for 45 to 60 minutes until the potatoes are soft. Be sure to stir every 10 minutes or so and scrape the bottom of the pot to prevent sticking.
Step 4
When the potatoes are tender, use an immersion blender to puree the soup. You want it mostly smooth but still with a few chunks left for texture. Finally, stir in the milk to loosen it up a bit and warm the soup through before serving.
