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Savory Potato Leek Soup

A creamy and comforting soup highlighting the gentle sweetness of leeks and heartiness of potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large Leeks Clean thoroughly, slice into thin rings.
  • 4 medium Potatoes (Yukon Gold or Russet) Choose a starchy variety for creaminess.
  • 1 medium Onion White or yellow, chopped.
  • 3 cloves Garlic Minced.
Broth and Cream
  • 4 cups Vegetable or Chicken Broth Vegetable broth keeps it vegan.
  • 1 cup Heavy Cream Substitute with coconut milk for dairy-free.
Seasonings
  • to taste Salt
  • to taste Pepper
  • optional Fresh Herbs (thyme or parsley) For garnish.

Method
 

Preparation
  1. Clean the leeks thoroughly and slice them into thin rings. Dice the potatoes, chop the onion, and mince the garlic.
Cooking
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
  2. Add the leeks and garlic, stirring for another 5 minutes until the leeks wilt and garlic sizzles.
  3. Stir in the diced potatoes and pour in the broth. Bring to a boil, then lower the heat to let it simmer for about 20 minutes, or until the potatoes are tender.
  4. Remove from heat and blend the soup using an immersion blender until creamy. For a chunkier texture, blend half and mix back in.
  5. Return to low heat and stir in the heavy cream. Season with salt and pepper, adjusting to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to three months, leaving out the cream before freezing.