Warm up with this comforting potato leek soup, perfect for chilly days. Creamy and flavorful, this dish is easy to make and a delightful way to enjoy the season's best ingredients.
Ingredients
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3 large leeks (white and light green parts only), sliced and rinsed
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4 medium potatoes (Yukon Gold or Russet), peeled and diced
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1 onion, chopped
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4 cups vegetable broth (or chicken broth)
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1 cup heavy cream (or milk for a lighter version)
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2 tablespoons olive oil
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Salt and pepper to taste
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Fresh chives (optional, for garnish)
Instructions
1. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sliced leeks. Sauté for about 5–7 minutes until softened.
2. Add Potatoes and Broth:
Add the diced potatoes to the pot, stirring to combine. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender.
3. Blend the Soup:
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender.
4. Stir in Cream:
Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat gently until warmed through, but do not boil.
5. Serve:
Ladle the soup into bowls and garnish with chopped chives if desired.
Conclusion
This easy potato leek soup is a cozy dish that warms the soul. Perfect for a quick weeknight dinner or a weekend gathering, it’s a delicious way to enjoy fall flavors. Enjoy your meal!