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–+ servings
creamy potato leek soup

Potato Leek Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine French
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Blender or immersion blender
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 4 medium leeks white and light green parts only, sliced
  • 2 clove garlic minced
  • 6 medium Yukon Gold potatoes peeled and diced
  • 4 cup vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • Chopped fresh chives for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the leeks and garlic, cooking until the leeks are softened, about 5 minutes.
  • Stir in the diced potatoes, vegetable broth, water, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Carefully blend the soup with a blender or immersion blender until smooth.
  • Stir in the heavy cream and reheat the soup gently if needed.
  • Serve hot, garnished with chopped fresh chives.

Notes

For a richer flavor, you can replace the vegetable broth with chicken broth or add a bay leaf during the simmering process, removing it before blending. Adjust the soup's consistency by adding more broth or water if it's too thick. Taste and adjust seasoning as needed before serving.
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