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Potato Leek Soup

A rich and creamy Potato Leek Soup that warms the heart and soul, perfect for family gatherings or cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Golds for creaminess.
  • 3 pieces leeks, cleaned and sliced
  • 1 medium onion, chopped
  • 4 cups vegetable broth Can substitute with chicken broth for non-vegetarian version.
  • 1 cup heavy cream Use coconut cream for a dairy-free option.
  • 2 tablespoons olive oil Can be swapped with butter for flavor enhancement.
  • to taste salt Adjust after blending.
  • to taste pepper Adjust after blending.
  • Chopped as needed chives for garnish Can be replaced with green onions for sharper flavor.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and sliced leeks, sauté for about 5 minutes until they soften and become fragrant.
  2. Add diced potatoes and vegetable broth to the pot. Stir to coat the potatoes in the broth, then bring to a gentle boil.
  3. Reduce the heat to a simmer and cook for about 20 minutes or until the potatoes are tender.
  4. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, be cautious with hot liquids and blend in batches.
  5. Stir in the heavy cream and season with salt and pepper to taste. Heat gently on the stove until warmed through, but do not boil to avoid curdling the cream.
  6. Ladle the soup into bowls, garnish with chopped chives, and serve hot.

Notes

Store leftover soup in the fridge for up to 3 days or freeze for up to 3 months in freezer-safe containers. Reheat on the stovetop or microwave.