Description
A comforting and creamy potato leek soup that is perfect for chilly days. Easy to make and deliciously satisfying.
Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and cook for about 5 minutes, until soft. Stir in the minced garlic and cook for another minute.
- Add the diced potatoes, vegetable broth, water, dried thyme, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are soft, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- If you want a creamier texture, stir in the heavy cream and cook for another 5 minutes.
- Taste and adjust seasoning if necessary.
Notes
Serve hot, garnished with chopped chives or parsley. Pairs well with crusty bread or a simple green salad. Can be made ahead and stored.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French