Potato Leek Soup
A velvety and comforting soup made from earthy potatoes and sweet leeks, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large leeks, whites and light greens only, cleaned and sliced Ensure leeks are thoroughly cleaned to remove dirt.
- 3 medium russet potatoes, diced Choose firm potatoes for best texture.
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth Use gluten-free broth if needed.
- 2 cups whole milk or cream Substitute with coconut milk for a vegan option.
- 3 tablespoons unsalted butter
- 1 teaspoon salt Adjust based on taste.
- ½ teaspoon black pepper Adjust based on taste.
- 1 teaspoon thyme (optional)
- to taste Fresh chives for garnish (optional)
Instructions
Preparation
- Rinse leeks thoroughly under cold running water to remove dirt. Slice them thinly, discarding tough green tops.
- Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Add diced potatoes and stir for an additional minute.
- Pour in the broth until potatoes and leeks are submerged. Season with salt, black pepper, and thyme if using. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until potatoes are fork-tender.
Blending and Final Touches
- Blend the soup using an immersion blender or transfer to a conventional blender until smooth. Stop blending for a chunkier texture if preferred.
- Gradually stir in whole milk or cream without boiling again. Taste and adjust seasonings as necessary.
- Ladle into bowls and garnish with freshly chopped chives, if desired.
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Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months. Reheat on the stovetop over low heat.