Easy Creamy Potato Leek Soup
This Easy Creamy Potato Leek Soup is a comforting dish perfect for chilly evenings, combining creamy texture with the subtle sweetness of leeks and earthy potatoes.
Equipment
- Large Pot or Dutch Oven
- Immersion Blender
Ingredients
Ingredients
- 3 medium Yukon Gold potatoes, peeled and diced About 1.5 pounds; known for creamy texture and buttery flavor.
- 2 large Leeks, white and light green parts only, cleaned and sliced Imparts a gentle sweetness and unique flavor.
- 1 medium Onion, diced Adds aromatic base and depth of flavor.
- 2 cloves Garlic, minced Introduces warmth and richness.
- 4 cups Vegetable broth Use good quality broth for best flavor.
- 1 cup Heavy cream Adjust based on desired richness.
- 2 tablespoons Unsalted butter Enhances flavor and creaminess.
- Salt and pepper to taste Essential for seasoning.
- Fresh chives or parsley for garnish (optional) Adds color and freshness.
Instructions
- In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onions and sliced leeks. Sauté for about 5-7 minutes until soft and translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes to the pot and stir well to coat them in the buttery mixture.
- Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for about 20-25 minutes until potatoes are tender.
- Remove from heat and blend the soup until desired consistency is reached using an immersion blender.
- Stir in the heavy cream and warm the soup through. Season with salt and pepper as needed.
- Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Serve warm.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days. It can also be frozen for up to three months.