Creamy Potato Leek Soup
A smooth and comforting soup made with potatoes, leeks, and cream.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 large potatoes, peeled and diced
- 3 leeks, white and light green parts only, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- Fresh chives for garnish
Nutrition Facts
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Instructions
Prepare the leeks: Slice the leeks and rinse thoroughly under cold water to remove any dirt or sand. Drain well.
Sauté the leeks: In a large pot, melt the butter over medium heat. Add the leeks and garlic, sautéing until soft and fragrant, about 5 minutes.
Add potatoes and broth: Stir in the diced potatoes, then pour in the broth. Add the bay leaf and bring to a boil.
Simmer: Reduce heat to low and let the soup simmer for about 20 minutes, or until the potatoes are tender.
Blend the soup: Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
Add cream: Stir in the heavy cream and season with salt and pepper. Heat gently for another 2-3 minutes.
Serve: Ladle the soup into bowls and garnish with fresh chives.
Chef's Tips
- Consistency: For a thicker soup, use less broth. For a thinner soup, add more broth or cream.
- Flavor Boost: Add a splash of white wine when sautéing the leeks for extra depth of flavor.
- Dairy-Free Option: Substitute the heavy cream with coconut milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Garnish Ideas: Top with crispy bacon bits, grated cheese, or a drizzle of olive oil for added texture and flavor.
