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Easy Potato Leek Soup Recipe – Comfort Food

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Potato Leek Soup is a rich and creamy soup made with simple ingredients like tender potatoes, mild leeks, and a flavorful broth. This comforting soup is perfect for chilly days and can be enjoyed as a light meal or appetizer. It’s smooth, velvety, and full of natural flavors, making it a timeless favorite for any season.

 

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 medium leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup heavy cream (or milk for a lighter version)
  • Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the leeks and garlic:
    In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5-7 minutes until the leeks soften and become fragrant. Add the minced garlic and cook for another minute, stirring frequently.
  • Cook the potatoes:
    Add the diced potatoes to the pot and stir to combine with the leeks and garlic. Pour in the vegetable broth, add thyme, and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
  • Blend the soup:
    Once the potatoes are tender, remove the soup from the heat. Use an immersion blender to carefully blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until creamy.
  • Add the cream:
    Return the soup to the stove over low heat, then stir in the heavy cream. Heat the soup until warmed through, then adjust the seasoning with additional salt and pepper if needed.
  • Serve and garnish:
    Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or a drizzle of olive oil if desired.

Notes

  • For a lighter version, substitute the heavy cream with milk or a non-dairy alternative like almond milk or coconut milk.
  • You can make this soup ahead of time, and it will store well in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
  • To make the soup extra flavorful, add a splash of white wine or a teaspoon of Dijon mustard to the soup before blending.
  • If you prefer some texture, leave some of the potatoes unblended in the soup.

Keywords: Potato Leek Soup, creamy potato soup, leek soup, homemade potato leek soup, comfort food soup, vegetable soup, healthy potato soup, leek and potato soup, easy creamy soup, classic potato soup.

Find it online: https://inqelab.com/easy-potato-leek-soup-recipe-comfort-food/