Leek Potato Soup
This comforting and creamy leek potato soup is perfect for a cozy meal. The combination of leeks and potatoes creates a deliciously smooth texture, making it a favorite for chilly days.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 immersion blender or regular blender
- 1 ladle
- 4 serving bowls
Ingredients
- 2 tablespoons olive oil
- 4 medium leeks, cleaned and chopped (white and light green parts only)
- 4 medium potatoes, peeled and diced (about 1½ pounds)
- 4 cups vegetable broth
- 1 cup heavy cream For a dairy-free version, substitute with coconut milk or cashew cream.
- to taste salt
- to taste freshly ground black pepper
- for garnish chopped fresh chives (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped leeks and sauté for about 5 minutes, or until they are soft and translucent.
- Add the diced potatoes to the pot and stir well to combine with the leeks. Cook for an additional 5 minutes.
- Pour in the vegetable broth, ensuring the potatoes are fully covered. Bring the mixture to a boil.
- Once boiling, reduce heat to low and cover the pot. Simmer for 20 minutes, or until the potatoes are tender.
- Remove the pot from heat. If using a regular blender, allow the soup to cool slightly before transferring it in batches to blend until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
- Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste. Heat over low for a few more minutes to warm through.
- Serve hot, garnished with chopped chives if desired.
Notes
For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 2 months. Just reheat before serving.