Creamy Potato Leek Soup
This Creamy Potato Leek Soup is a combination of earthy potatoes and subtly sweet leeks creates a harmonious balance of flavors that dance on your taste buds.
Servings: 4
Equipment
- Immersion Blender (or regular blender)
- Soup Pot
Ingredients
- 4 large Potatoes
- 2 Leeks
- 1 Onion
- 2 Garlic cloves
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 2 tablespoons Butter
- Salt and Pepper to taste
Instructions
- Wash and chop leeks, potatoes, onion, and garlic.
- Melt butter in a pot and add chopped onion and garlic. Cook until they smell nice.
- Put in leeks and potatoes. Cook for a bit till they get softer.
- Add broth and let it gently bubble until potatoes are soft.
- Use a blender or immersion blender to make it creamy.
- Mix in heavy cream for that luxurious feel.
- Put salt and pepper as you like.
- Pour into bowls, maybe sprinkle chives or drizzle oil on top.
Notes
Substitutions
- If no leeks, use extra onions.
- Swap heavy cream for milk for a lighter version.
- Add thyme or rosemary for extra flavor.
- Sprinkle grated cheese on top.
- Enjoy it on its own or with bread, salad, or a sandwich.
- Take your time with sautéing and simmering; flavors get better.
- Taste and add more salt if needed.
- Cool soup before storing it in airtight containers.
- Soup's good in the fridge for up to 4 days.
- Freeze extra soup; it might change the texture a bit.
- Blend again after thawing for a smoother soup.