Velvety Potato Leek Soup
This creamy and smooth potato leek soup is a perfect comfort food for chilly days, made with simple ingredients that pack a flavorful punch.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced
- 3 medium leeks, cleaned and sliced Make sure to wash thoroughly to remove dirt.
- 1 onion, chopped
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream or milk Use milk for a lighter soup.
- 2 tablespoons butter Substitute with olive oil for vegan option.
- to taste salt and pepper
- optional fresh chives or parsley for garnish Adds a nice touch.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sliced leeks. Sauté until they are soft and translucent, about 5-7 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Blending and Finishing
- Use an immersion blender to blend the soup until smooth. You can also transfer the soup to a regular blender in batches.
- Stir in the heavy cream or milk and season with salt and pepper. Heat through for a few more minutes.
Serving
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat by thawing and heating on the stove or in the microwave. For added flavor, consider adding garlic or herbs like thyme or rosemary.