Potato Leek Soup
A comforting and creamy potato leek soup made with simple, fresh ingredients that warms you up from the inside out.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use starchy potatoes like Russets for the best texture.
- 3 leeks, cleaned and sliced Clean thoroughly under cold water to remove any dirt.
- 1 onion, chopped
- 4 cups vegetable broth You can substitute chicken broth for more flavor.
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Serving Suggestions
- Leek oil For drizzling.
- Crusty bread Ideal for serving alongside the soup.
Instructions
Preparation
- Peel and dice the potatoes, clean the leeks thoroughly, and chop the onion.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sliced leeks, cooking until softened (about 5-7 minutes).
- Stir in the diced potatoes and pour in the vegetable broth. Raise the heat to bring to a boil.
- Once boiling, reduce to a gentle simmer and cook for about 20-25 minutes until the potatoes are tender and easily pierced with a fork.
- Remove from heat and blend the soup to a smooth consistency using an immersion blender or a regular blender (allow to cool slightly if using a regular blender).
- Season the blended soup with salt and pepper to taste.
Serving
- Ladle the soup into bowls, optionally drizzle with leek oil, and serve with crusty bread.
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Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, warm on the stove or in the microwave.