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.
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!