Description
A classic and comforting Potato Leek Soup that is simple to make and incredibly satisfying.
Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 cups peeled and diced potatoes (about 1.5 lbs, Yukon Gold or Russet recommended)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add sliced leeks and chopped onion. Cook, stirring occasionally, until softened, about 8-10 minutes. Do not brown.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chicken or vegetable broth, diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are very tender.
- Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth. (If using a standard blender, be sure to vent the lid to allow steam to escape and avoid hot splashes).
- Stir in the heavy cream or half-and-half (if using) and heat gently for a few minutes, do not boil. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh chives or parsley.
Notes
- For a richer soup, use heavy cream. For a lighter option, use half-and-half or omit entirely.
- Ensure leeks are thoroughly cleaned to remove any grit.
- Yukon Gold potatoes will yield a creamier texture, while Russet potatoes will result in a starchier, thicker soup.