Creamy potato carrot and leek soup –There’s nothing quite like a warm, creamy bowl of soup to comfort the soul on a chilly evening. This delicious Creamy Leek and Potato Soup is simple to make and perfect for weeknight dinners. Let’s dive into this recipe that combines the earthy flavor of leeks with the wholesome goodness of potatoes, making it a delightful addition to your meal rotation.
Creamy Leek and Potato Soup
To start off, let’s take a look at the inviting image that sets the tone for this comforting dish:
Ingredients
Gather these simple ingredients to whip up your own pot of creamy goodness:
- 4 large leeks, cleaned and sliced
- 2 tablespoons olive oil
- 3 medium-sized potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks, and sauté them for about 5 minutes, until they are soft but not browned.
- Once the leeks are tender, add the diced potatoes and stir for a couple of minutes to mix everything well.
- Pour in the vegetable or chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 20-25 minutes, until the potatoes are fork-tender.
- After the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Heat the soup through on low heat, making sure it’s nice and warm but not boiling.
- Serve the soup in bowls, garnishing with fresh chives or parsley for a pop of color and freshness.
This Creamy Leek and Potato Soup is not only easy to make, but it’s also packed with comforting flavors, making it a great dish for any occasion. Enjoy a bowl tonight!