Potato Leek Soup
A rich and creamy potato leek soup that combines simple ingredients into a comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 4 large leeks, whites and light greens only, cleaned and sliced Ensure to clean thoroughly to remove grit.
- 3 medium russet potatoes, diced These potatoes create a creamy texture.
- 1 medium onion, chopped Adds a sweet and savory depth to the soup.
- 4 cups vegetable or chicken broth Use low-sodium if preferred.
- 2 cups whole milk or cream For a vegan version, substitute with coconut milk.
- 3 tablespoons unsalted butter Can be replaced with olive oil for a vegan option.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly ground preferred.
- 1 teaspoon thyme (optional) Adds a nice herby flavor.
- to taste Fresh chives for garnish (optional) Adds color and flavor when serving.
Instructions
Preparation
- Clean leeks thoroughly under cold running water to remove any grit. Slice them thinly and discard the tough green tops.
- In a large pot, melt the unsalted butter over medium heat. Add sliced leeks and chopped onion, sautéing until softened (5-7 minutes).
- Add diced russet potatoes and stir for 1 minute.
Cooking
- Pour in vegetable or chicken broth, ensuring potatoes and leeks are submerged. Season with salt, black pepper, and thyme.
- Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender (20-25 minutes).
- Blend the soup until smooth using an immersion blender or countertop blender.
- Gradually stir in whole milk or cream for desired richness and texture.
- Heat the blended soup gently without boiling. Taste and adjust seasoning if necessary before serving.
Serving
- Ladle soup into bowls and garnish with fresh chives. Serve with crusty bread or toppings of your choice.
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Notes
Make ahead options and storage: Cool the soup to room temperature, store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently before serving.