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Potato Leek Soup

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Potato Leek Soup is a creamy, comforting dish that warms the soul with every spoonful. This rich soup combines fresh leeks and starchy potatoes, creating a velvety texture that’s perfect for chilly evenings. Simple to prepare, it’s an ideal choice for busy weeknights or as an elegant starter at dinner parties. With its nostalgic aroma and delightful taste, Potato Leek Soup is sure to become a cherished recipe in your kitchen.

Ingredients

Scale
  • 3 medium leeks (about 1.5 cups sliced)
  • 2 large russet potatoes (about 1 pound, peeled and diced)
  • 6 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. Slice leeks in half lengthwise and rinse thoroughly under cold water to remove dirt. Chop into thin half-moons.
  2. In a large pot over medium heat, melt butter and sauté leeks for about 5 minutes until softened.
  3. Add diced potatoes and vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth or blend in batches if you prefer a chunkier texture.
  5. Stir in heavy cream and season with salt and pepper; heat through before serving.
  6. Ladle into bowls and garnish with sliced leeks or fresh herbs if desired.

Nutrition

Keywords: For a lighter version, substitute heavy cream with half-and-half or low-fat milk. Enhance flavors by adding herbs like thyme or rosemary. Store leftovers in an airtight container; refrigerate for up to five days.

Find it online: https://rosykitchenette.com/creamy-potato-leek-soup-a-cozy-comfort-recipe/