Description
Potato Leek Soup is a comforting and delicious dish. Its creamy texture and mild onion and earthy potato flavors create a perfect harmony. This soup is easy to make and always impressive.
Ingredients
Scale
- 4 large leeks (white and light green parts only), cleaned and chopped
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet recommended)
- 1 medium onion, chopped
- 3 tablespoons butter
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Prepare the Leeks: Thoroughly clean the leeks under running water to remove any dirt or grit. Trim the dark green ends and slice them into thin rings.
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped leeks and onions, allowing them to soften for about 5-7 minutes, stirring occasionally.
- Add the Potatoes: Once the leeks and onions are soft, add the diced potatoes to the pot and stir well.
- Pour in the Broth: Add the vegetable or chicken broth to the pot, ensuring the vegetables are covered. Increase the heat to bring the mixture to a boil.
- Simmer: After reaching a boil, reduce the heat to low and let it simmer for approximately 20 minutes or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to carefully blend the soup until it reaches your desired consistency. Alternatively, you can transfer it in batches to a countertop blender.
- Stir in Cream: Once blended, return the soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste. Warm it gently, ensuring it doesn’t boil.
- Adjust Seasoning: Taste the soup and adjust seasoning if necessary. You may want to add more salt, pepper, or even a pinch of nutmeg for flavor.
- Garnish and Serve: Ladle the soup into bowls and garnish with finely chopped chives or parsley if desired.
Notes
- Use fresh leeks for the best flavor.
- Adjust creaminess by using milk instead of heavy cream for a lighter soup.
- Add fresh thyme or bay leaves during simmering for extra depth.
- For a chunkier soup, add reserved diced potatoes after blending.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A