Creamy Potato Leek Soup
A rich and smooth soup made with leeks and potatoes, perfect for chilly days.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
Garnish
- to taste Chopped chives or parsley
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and minced garlic. Sauté for about 5 minutes, until softened.
- Add the diced potatoes, vegetable broth, water, thyme, salt, and black pepper to the pot.
- Bring the mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender.
- If you like, stir in the heavy cream for extra richness. Taste and adjust the seasoning with more salt or pepper if needed.
- Return the pot to low heat to warm through.
Serving
- Serve the soup hot, garnished with chopped chives or parsley. It pairs well with crusty bread or a green salad.
Notes
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens too much after refrigeration, add a little water or broth to loosen it. Clean the leeks thoroughly, as they can trap dirt between their layers. Customize the amount of salt and pepper to suit your taste.