Leek And Potato Soup
This comforting leek and potato soup is creamy, rich, and full of flavor. It's perfect for a chilly day and can be served as a starter or a main dish.
Equipment
- 1 large pot
- 1 vegetable peeler
- 1 chopping board
- 1 immersion blender or regular blender
- 1 measuring cups and spoons
Ingredients
- 3 pieces leeks, cleaned and chopped About 450 grams.
- 4 medium potatoes, peeled and diced About 600 grams.
- 1 medium onion, chopped About 150 grams.
- 3 tablespoons olive oil
- 4 cups vegetable broth About 1 liter.
- to taste salt
- to taste black pepper
- ½ cup heavy cream Optional for a richer soup.
- fresh chives or parsley For garnish.
Instructions
- Start by cleaning the leeks thoroughly, cutting off the dark green tops, slicing them in half lengthwise, rinsing under cold water, and chopping into thin slices.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until they become translucent.
- Add the sliced leeks and diced potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes or until the potatoes are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth.
- Return the soup to the pot. If desired, stir in the heavy cream for a creamier texture. Season with salt and black pepper to taste.
- Heat the soup gently on low until warmed through, then serve hot. Garnish with fresh chives or parsley if desired.
Notes
For a lighter version, skip the heavy cream. This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month. Feel free to add other vegetables, such as carrots or celery, for variation. Serve with crusty bread for a complete meal.