Description
Creamy Potato Leek Soup is a smooth, cozy, and comforting dish perfect for a light winter meal or elegant starter. Made with tender potatoes, delicate leeks, and a touch of cream, this soup combines simple ingredients into a velvety, flavorful bowl of warmth.
Ingredients
Scale
Vegetables
- 3 large potatoes, peeled and diced
- 2 large leeks, white and light green parts only, sliced thinly and rinsed
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups vegetable broth
- 1/2 cup heavy cream
Seasonings & Fats
- 2 tablespoons unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Prepare the Leeks: Slice the leeks thinly, including only the white and pale green parts. Rinse them thoroughly under cold water to remove any dirt or grit, then drain well.
- Sauté Leeks and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the rinsed leeks and minced garlic. Cook gently, stirring frequently, until they become soft and translucent without browning, about 7-10 minutes.
- Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the vegetable broth, ensuring the potatoes are fully submerged. Increase the heat and bring to a boil.
- Simmer Until Tender: Reduce the heat to low and simmer the soup uncovered for about 20-25 minutes, or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return to the pot.
- Add Cream and Season: Stir in the heavy cream to add richness. Season the soup generously with salt and pepper, adjusting to your taste.
- Serve: Warm the soup if necessary and serve hot, ideally with crusty bread on the side for dipping.
Notes
- Make sure to rinse leeks thoroughly to remove any dirt trapped between the layers.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use a neutral vegetable broth to keep the flavors balanced and not overpower the delicate leeks.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Add chopped chives or crispy bacon bits on top for extra garnish and flavor.