This creamy potato leek soup is smooth, rich, and full of flavor. Made with fresh leeks, tender potatoes, onions, and a touch of cream, it’s the perfect comforting soup for lunch, dinner, or as a starter.
Ingredients
4large leeks (white and light green parts only)
4medium potatoes, peeled and diced
1onion, chopped
2cloves garlic, minced
4cups chicken or vegetable broth
1cup heavy cream
2tbsp butter
Salt and black pepper, to taste
Fresh chives or parsley, for garnish
Instructions
1
Clean the leeks thoroughly, slice them thinly, peel and dice the potatoes, chop the onion, and mince the garlic.
2
In a large pot, melt the butter over medium heat. Add onion, garlic, and leeks, and sauté for 6–7 minutes until softened.
3
Stir in the potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the potatoes are tender.
4
Remove from heat. Blend the soup with an immersion blender until smooth and creamy. If using a countertop blender, work in batches and return the soup to the pot.
5
Stir in the heavy cream and season with salt and black pepper. Simmer gently for 3–4 minutes.
6
Ladle into bowls, garnish with fresh chives or parsley, and serve hot.