Creamy potato and leek soup –There’s something undeniably comforting about a warm bowl of soup, especially when it’s creamy leek and potato soup. This delightful dish is perfect for cozy evenings and will surely please everyone at the table. Below, you’ll find the recipe for this scrumptious soup that combines the earthy flavors of leeks and the heartiness of potatoes.
Creamy Leek and Potato Soup
This creamy leek and potato soup is a delicious blend of flavors, and it’s remarkably easy to make. It’s perfect for a weeknight dinner or even as a starter for a special occasion.
Ingredients
- 2 tablespoons unsalted butter
- 3 leeks, cleaned and sliced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté until soft, about 5-7 minutes. Make sure to stir occasionally so they don’t burn.
- Add the minced garlic and cook for another minute, just until fragrant.
- Stir in the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches to blend until smooth.
- After blending, return the soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes. If it’s too thick, you can add a bit more broth to reach your desired consistency.
- Serve hot, garnished with chopped chives or parsley if desired.
Enjoy this creamy leek and potato soup as a hearty meal on its own or paired with crusty bread for a complete experience. Its rich flavors and smooth texture are sure to warm you up on any chilly day!