Description
This creamy Potato Leek Soup is the perfect cozy dish for chilly days. It’s made with simple ingredients like potatoes, leeks, and broth, blended until silky smooth. Comforting, flavorful, and easy to make, this soup is a family favorite that’s great as a starter or a light meal.
Ingredients
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2 tablespoons butter or olive oil
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3 large leeks (white and light green parts only), cleaned and sliced
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2 cloves garlic, minced
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4 cups Yukon gold potatoes, peeled and diced
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4 cups vegetable or chicken broth
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme (optional)
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1 cup whole milk, cream, or dairy-free alternative
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Chopped chives or parsley (for garnish, optional)
Instructions
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In a large pot over medium heat, melt the butter or heat the oil.
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Add sliced leeks and cook for about 5-7 minutes until soft but not browned.
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Stir in garlic and cook for 1 minute.
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Add potatoes, broth, salt, pepper, and thyme. Bring to a boil.
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Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
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Remove from heat and use an immersion blender to blend the soup until smooth. Or, carefully transfer to a blender in batches.
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Stir in milk or cream and heat gently (do not boil).
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Taste and adjust seasoning as needed.
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Serve hot, topped with chopped herbs if desired.
Notes
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For a chunkier soup, blend only half and leave some potato pieces whole.
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To make it vegan, use olive oil and non-dairy milk.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.