Leek Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks white and light green parts only, sliced
- 2 cloves garlic minced
- 4 medium potatoes peeled and diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and sauté for 5 minutes until softened.
- Stir in minced garlic and cook for an additional 1 minute.
- Add diced potatoes and vegetable broth to the pot.
- Season with salt and pepper and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
- Remove pot from heat and allow to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream and gently reheat the soup over low heat.
- Serve hot, garnished with chopped fresh chives.
Notes
For the best flavor, make sure to clean the leeks thoroughly to remove any grit or dirt, as they can often hide between the layers. Additionally, if you prefer a thicker soup, reduce the amount of broth slightly or add an extra potato. Adjust the seasoning to taste and enjoy the comforting warmth of this classic soup.
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