Description
This easy-to-follow recipe yields a creamy and flavorful Potato Leek Soup, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 3 cups sliced leeks (white and light green parts only)
- 4 cups chicken or vegetable broth
- 2 pounds russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Fresh chives or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally. Do not brown the leeks.
- Add the broth and diced potatoes to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are very tender, about 15-20 minutes.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. If using a standard blender, work in batches and ensure the vent is open to allow steam to escape (cover the lid with a towel).
- Return the blended soup to the pot. Stir in the heavy cream, if using, and heat through gently (do not boil).
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh chives or parsley, if desired.
Notes
- Ensure the leeks are thoroughly cleaned before slicing, as they often trap dirt.
- For a thinner soup, add more broth or water until desired consistency is reached.
- The heavy cream is optional but adds richness and creaminess.
- This soup can be made vegetarian by using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French/Comfort