Potato Leek Soup Recipe

Potato Leek Soup Recipe
  • Prep Time
    20m
  • Cook Time
    30m
  • Serving
    2
  • View
    230

Classic Potato Leek Soup | Potato Leek Soup Recipe

The “Potato Leek Soup Recipe” is a culinary classic that embodies comfort food in its purest form. This velvety smooth soup boasts a rich potato base infused with subtle leek notes, creating a flavor profile that’s both satisfying and elegant. Surprisingly simple to prepare, it requires just one pot and readily available ingredients, making it a weeknight hero.

Potato Leek Soup Recipe

Ingredients:

2 tablespoons olive oil
3 large leeks, white and light green parts only, thoroughly washed and thinly sliced
4 cloves garlic, minced
4 cups vegetable broth
1 pound Yukon gold potatoes, peeled and diced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream, optional
Chopped fresh chives, for garnish

Instructions(potato leek soup description):

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the garlic and cook for another minute, until fragrant.

Add the vegetable broth, potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Remove the bay leaf and thyme sprig. If desired, you can use an immersion blender to puree the soup until smooth. Alternatively, you can let the soup cool slightly and then puree it in batches in a blender.

Stir in the heavy cream, if using, and heat through.

Taste and adjust seasonings as needed.

Garnish with chopped fresh chives and serve hot.

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Tips:

For a richer flavor, you can use chicken broth instead of vegetable broth.

If you don’t have heavy cream, you can use milk or yogurt instead.

You can also add other vegetables to the soup, such as carrots, celery, or parsnips.

To make the soup vegan, use vegan butter and omit the heavy cream.

Image credit: thedefineddish(instagram)

Ingredients

Potato Leek Soup Recipe

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Step 2

Add the garlic and cook for another minute, until fragrant.

Step 3

Add the vegetable broth, potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Step 4

Remove the bay leaf and thyme sprig. If desired, you can use an immersion blender to puree the soup until smooth. Alternatively, you can let the soup cool slightly and then puree it in batches in a blender.

Step 5

Stir in the heavy cream, if using, and heat through.

Step 6

Taste and adjust seasonings as needed.

Step 7

Garnish with chopped fresh chives and serve hot.

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