Comfort in a bowl that travels well

Potatoes have a special place in my heart — I love them mashed, fried, roasted, baked, and yes, even in soup. There’s something comforting and endlessly versatile about the humble tuber, and I figured, why not elevate it to soup status? Plus, I recently got my hands on a fancy new immersion blender for the van, and I couldn’t wait to put it to the test!

Enter my Smooth & Silky Potato Leek Soup—a deceptively simple recipe that feels absolutely indulgent. Perfectly cozy for chilly mornings or chilly evenings around the campfire, this soup is a creamy, flavorful hug in a bowl. It’s a crowd-pleaser that’s easy to whip up on the road, using ingredients you likely already have. So, grab some leeks, potatoes, and your favorite seasonings, and let’s get cooking — comfort has never been so portable!

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Ingredients (serves 4):

• 1.5 tbsp butter
• 2 leeks, well cleaned, with white and light green parts sliced thinly (discard the dark green tops)
• 1 pound potatoes, peeled and chopped into 1-inch cubes (Yukon Gold preferred, but Russet works fine)
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus extra for serving)
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/3 cup heavy cream
• Juice of half a lemon
• 3 cups veggie broth
• Sliced scallions (optional, for garnish)

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How to Make It:

1. Prep the leeks: Leeks can be sandy. Slice them in half lengthwise, then rinse thoroughly under cold water to remove dirt and grit. Slice them thinly once cleaned.
2. Cook the aromatics: Melt the butter in a Dutch oven or a sturdy stock pot over medium heat. Add the leeks, a pinch of salt, and a generous amount of freshly ground pepper. Cook, stirring occasionally, until the leeks are soft and fragrant, about 10 minutes.
3. Add potatoes and flavorings: Stir in the chopped potatoes, minced garlic, dried thyme, and veggie broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are tender.
4. Blend to silky smooth: Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend until velvety smooth—be cautious with hot liquids!
5. Finish with cream and lemon: Stir in the heavy cream and squeeze in the lemon juice. Taste and adjust the seasoning with more salt, pepper, or lemon if needed.
6. Serve and garnish: Ladle the soup into bowls and garnish with sliced scallions if desired. Enjoy hot—perfect for chilly nights or cozy mornings around the campfire.

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This potato leek soup is pure comfort food — creamy, flavorful, and surprisingly simple to whip up, especially in the great outdoors. It keeps well for leftovers, though I wouldn’t recommend freezing it. A warming reminder that delicious, homestyle cooking can be part of your van life adventures, no matter where you are!

I love to serve this with Grilled Caesar Salad, made with my homemade Caesar Dressing.