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Creamy Potato and Leek Soup: A Simple, Comforting Classic

A white bowl filled with silky smooth leek soup, garnished generously with fresh chopped chives.
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This recipe delivers a velvety smooth Potato and Leek Soup, inspired by classic French techniques. It focuses on simple ingredients to create a rich, comforting bowl perfect for weeknight dinners.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, sliced thin
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or substitute with full-fat coconut milk for a vegan option)
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions

  1. Clean the leeks thoroughly. Slice the white and light green parts thinly. You must use only these parts for a smooth texture.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 10 to 15 minutes until they are very soft and sweet. Do not let them brown.
  3. Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender.
  4. Remove the pot from the heat. Carefully blend the soup until it is completely smooth and velvety. Use an immersion blender directly in the pot, or transfer the soup in batches to a standard blender. Blend while the soup is warm for easier processing.
  5. Return the blended soup to the pot over low heat. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream.
  6. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls. Garnish with fresh chopped chives before serving.

Notes

  • For the best texture, ensure your potatoes are fully soft before blending. If the soup seems too thick after blending, add a splash more broth or water until you reach your desired consistency.
  • If you want a richer flavor, sauté a few slices of bacon until crisp, remove the bacon, and use the rendered fat instead of butter to cook the leeks. Crumble the bacon over the finished soup.
  • Leeks freeze well. Slice them thin, wash, and dry them completely before storing them in a sealed bag in the freezer for future use.

Nutrition

Find it online: https://dishicious.com/creamy-potato-and-leek-soup-leek-soup/