Potato Leek Soup
A classic comfort food that combines the earthy flavors of potatoes and leeks into a warm and satisfying soup, perfect for chilly nights or as a light starter.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Yukon gold or Russet potatoes are recommended.
- 3 leeks, cleaned and sliced Choose firm leeks with straight stalks.
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Garnishes
- Leek oil For drizzling.
- Crusty bread For serving alongside.
Instructions
Preparation
- Peel and dice your potatoes into bite-sized pieces. Clean the leeks thoroughly and slice them finely. Chop the onion.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sliced leeks, cooking until softened and fragrant, about 5 to 7 minutes.
- Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and raise the heat to bring the soup to a gentle boil.
- Lower the heat and let the soup simmer for about 20 to 25 minutes, or until the potatoes are tender.
Blending and Serving
- Remove the pot from heat and use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season with salt and pepper to taste, and stir to combine.
- Ladle the creamy soup into bowls, drizzle with leek oil, and serve with crusty bread.
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Notes
For chunkier texture, reserve some diced potatoes before blending and add them back in. Add a dollop of Greek yogurt for extra creaminess without dairy.