Laura Mariano
Potato and leek soup is a comforting and creamy dish that’s perfect for any time of the year. This soup combines the earthy sweetness of leeks with the hearty texture of potatoes, all brought together in a velvety broth. It’s simple to make yet incredibly satisfying, making it a favorite for both weeknight dinners and special occasions. Here’s how to whip up a delicious batch of potato and leek soup:
Ingredients:
- 3 leeks, white and light green parts only, sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 lbs (about 680g) potatoes, peeled and diced (Yukon Gold or Russet work well)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or substitute with half-and-half for a lighter version)
- Salt and pepper, to taste
- Chopped chives or parsley for garnish (optional)
Instructions:
- Prepare the Leeks: Rinse the sliced leeks thoroughly under cold water to remove any dirt or grit.
- Sauté Leeks: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until softened.
- Add Garlic and Potatoes: Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Then, add the diced potatoes and stir to combine with the leeks and garlic.
- Simmer: Pour in the vegetable or chicken broth, ensuring that the potatoes are just covered with liquid. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add Cream: Stir in the heavy cream (or half-and-half) until well combined. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Garnish with chopped chives or parsley if desired. Serve hot and enjoy!
