Potato and Leek Soup
A creamy, comforting, and versatile soup made from tender potatoes and sweet leeks, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces leeks, chopped (white and light green parts only) Ensure they are washed thoroughly to remove dirt.
- 4 pieces potatoes, peeled and diced Yukon gold or russet are ideal.
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth if preferred.
- 1 cup heavy cream Optional, for added creaminess.
- Salt and pepper to taste
- 1 tablespoon olive oil or butter For sautéing.
Instructions
Preparation
- Wash the leeks thoroughly, slice them into thin rounds. Peel and cube the potatoes.
Cooking
- In a large pot, heat olive oil or butter over medium heat. Add leeks and garlic, sauté for 5-7 minutes until soft.
- Add diced potatoes to the pot, pour in vegetable broth, ensuring potatoes are covered.
- Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
- Check potatoes for tenderness; if necessary, simmer for an additional 5-10 minutes.
- Blend the soup with an immersion blender until desired consistency is reached.
- If using cream, return the soup to the pot and stir in heavy cream. Heat through for about 5 minutes.
- Season with salt and pepper, adjusting to taste.
- Serve garnished with fresh herbs or a drizzle of olive oil, alongside crusty bread.
Notes
For vegan versions, replace heavy cream with coconut milk or nut-based cream. Use cauliflower if allergic to potatoes. This soup is versatile and can be customized with various herbs and toppings.