Description
This creamy Potato Leek Soup is a comforting dish made with tender leeks and potatoes, blended to a smooth consistency. Enriched with heavy cream for indulgence, it’s garnished with fresh herbs, making it both delicious and visually appealingperfect for chilly days.
Ingredients
Scale
- 4 large leeks, cleaned and sliced (white and light green parts only)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium-sized potatoes, peeled and diced (Yukon Gold or Russet work well)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional for a richer soup)
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Slice the leeks lengthwise and then chop them into half-moon shapes, aiming for about 1/4-inch thick slices.
- Place the sliced leeks in a large bowl of cold water. Swirl them around to help dislodge any dirt or grit.
- Let them sit for a few minutes, then lift the leeks out of the water, leaving the dirt at the bottom of the bowl. Drain and set aside.
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the cleaned leeks to the pot and sauté for about 5-7 minutes, stirring occasionally, until they become soft and translucent.
- Add the diced potatoes to the pot and stir them in with the leeks, allowing them to absorb some of the flavors for about 2-3 minutes.
- Pour in the vegetable or chicken broth, ensuring it covers the potatoes and leeks completely. Add more liquid if necessary.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.
- Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return to the pot.
- If using heavy cream, stir it into the blended soup now for a rich texture. For a lighter version, skip this step or use half-and-half.
- Season the soup with salt and pepper to taste, starting with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust as needed.
- Let the soup simmer for an additional 5 minutes to heat through and meld the flavors.
- Using a ladle, pour the soup into bowls. Serve warm or at room temperature.
- Garnish each bowl with a sprinkle of fresh chives or parsley for added color and freshness.
Notes
- For a vegan version, omit the heavy cream and use vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes