Potato Leek Soup
A comforting and creamy soup made with earthy potatoes and sweet leeks, perfect for chilly days and easy to prepare for the whole family.
Ingredients
Main Ingredients
- 12-15 pieces russet potatoes (small/medium, peeled and cubed)
- 8 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 3/4 cup heavy cream Can substitute with coconut cream for a vegan version.
- 1/4 cup butter Can substitute with olive oil for a vegan version.
- 4 cloves garlic (minced)
- 3 large leeks (roughly chopped, ends removed)
Seasoning and Garnish
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 piece bay leaf
- 1 tbsp olive oil (drizzle for garnish)
- to taste sour cream (for garnish)
- to taste black pepper (for garnish)
- to taste crumbled bacon (for garnish)
- to taste green onions (for garnish)
Instructions
Preparation
- Peel and cube the potatoes into similar-sized pieces and set aside.
- Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.
Cooking
- In a large pot, melt the butter over low/medium heat. Add the leeks and sauté for 7-10 minutes, stirring often, until softened but not browned.
- Add the garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes.
- Add the cubed potatoes and pour in 6 cups of chicken broth to fully cover the potatoes.
- Cover the pot and let it simmer for 15-20 minutes until the potatoes are tender.
- Remove from heat, discard the bay leaf, and stir in the heavy cream.
- Blend the mixture until smooth with an immersion blender, adding more chicken broth as needed to reach desired consistency.
Serving
- Serve hot, garnished with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.
Notes
Use fresh leeks and potatoes for the best flavor. Cook leeks slowly for enhanced sweetness. Adjust flavors before serving as needed.