Savory Potato Leek Soup
A comforting and creamy soup made with fresh leeks and potatoes, perfect for chilly autumn evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil A base for sautéing that adds richness.
- 3 pieces leeks Cleaned thoroughly and sliced; choose those with firm, green tops.
- 4 medium potatoes Peeled and diced; Yukon Gold works wonderfully for creaminess.
- 4 cups vegetable broth Or chicken broth for a heartier flavor; use low-sodium to control saltiness.
- 1 cup heavy cream For that perfect silky texture; Greek yogurt can be a tangy, healthier substitute.
- to taste salt Essential to bring out the flavors in your soup.
- to taste pepper Essential to bring out the flavors in your soup.
- optional Fresh herbs (Thyme or parsley) For a fragrant twist.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add sliced leeks and sauté for about 5 minutes, stirring occasionally, until they soften and become fragrant.
- Toss in your diced potatoes and stir, coating them in the oil and leek mixture.
Cooking
- Gently pour in the vegetable broth, ensuring the potatoes are covered. Bring to a simmer and allow to cook for about 15-20 minutes until the potatoes are tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer it in batches to a regular blender, being cautious with the hot liquid.
- Return the soup to the pot and stir in the heavy cream. Season generously with salt and pepper, tasting as you go. Optionally, sprinkle fresh herbs for added flavor.
Serving
- Ladle the soup into warm bowls, finishing with a swirl of additional cream or a sprinkle of herbs if desired.
Notes
This soup pairs nicely with crusty bread, a fresh salad, or a charcuterie board. It's also perfect for freezing in portions for later enjoyment.