Description

This rich and creamy Potato Leek Soup is a comforting classic that’s easy to make at home. With just a few simple ingredients, you can enjoy a bowlful of this velvety, aromatic soup any night of the week.

Ingredients

– 2 tablespoons unsalted butter

– 3 leeks, thinly sliced (white and light green parts only)

– 3 medium Yukon Gold potatoes, peeled and diced

– 4 cups low-sodium chicken or vegetable broth

– 1 cup heavy cream

– 1 teaspoon salt

– 1/4 teaspoon white pepper

– Chopped fresh chives, for garnish

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Instructions

1. 1. In a large pot or Dutch oven, melt the butter over medium heat.

2. 2. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

3. 3. Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are very tender.

4. 4. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until desired consistency.

5. 5. Stir in the heavy cream, salt, and white pepper. Taste and adjust seasoning as needed.

6. 6. Serve the Potato Leek Soup warm, garnished with chopped fresh chives.

Notes

For a thicker soup, reduce the amount of broth or simmer the soup for a few extra minutes. You can also experiment with different potato varieties or add diced ham or crumbled bacon for extra flavor. This soup can be made ahead and reheated, or frozen for later.

Prep Time: 10
Cook Time: 25
Category: Soup
Method: Stovetop
Cuisine: American