Potato Leek Soup
A creamy and comforting Potato Leek Soup that is both easy to prepare and made with pantry-friendly ingredients, perfect for chilly days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing leeks
- 3 medium leeks Clean and sliced
- 4 medium potatoes Peeled and diced, preferably Russets
- 4 cups vegetable broth Serves as soup base
- 1/2 cup heavy cream Optional for richness
- to taste salt For seasoning
- to taste pepper For seasoning
- 2 tablespoons chopped chives For garnish
Instructions
Preparation
- Clean the leeks thoroughly to remove any dirt between the layers.
- Peel and dice the potatoes into bite-sized pieces.
- Gather your other ingredients so you’re ready to cook!
Cooking
- Heat olive oil in a large pot over medium heat.
- Sauté the sliced leeks until soft, about 5 minutes.
- Add diced potatoes and vegetable broth; bring to a boil.
- Simmer until the potatoes are tender, about 15 minutes.
Serving
- Blend the soup until smooth using an immersion blender or carefully transfer to a blender.
- Stir in heavy cream if using and season with salt and pepper.
- Ladle into bowls and garnish with chopped chives before serving.
Notes
For best flavor, use fresh leeks. You can swap heavy cream for a lighter version with a splash of lemon juice. Store leftovers in an airtight container for up to 3 days. Allows for gluten-free and dairy-free variations.