potato and leek soup
When the weather gets chilly, there's nothing better than a bowl of warm, creamy potato and leek soup. Its smooth texture and rich flavor comfort both the body and the soul.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 4 large Potatoes peeled and diced into cubes
- 3 large Leeks cleaned, trimmed, and sliced into rings
- 1 medium Onion diced
- 3 tablespoons Olive Oil or butter
- 4 cups Vegetable Broth
- 1 cup Heavy Cream or milk for a lighter version
- 2 cloves Garlic minced
- Salt to taste
- Black Pepper to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onion, sliced leeks, and minced garlic. Sauté for 5-7 minutes until softened.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the mixture.
- Stir in heavy cream (or milk) and season with salt and black pepper to taste. Adjust the consistency by adding more broth or cream if needed.
- Serve the soup in bowls and garnish with fresh herbs like parsley or chives. Optionally, top with a dollop of sour cream and serve with crusty bread for dipping.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will continue to meld and improve!