Creamy Potato Leek Soup is a comforting, rich, and velvety soup that combines the subtle flavor of leeks with the earthiness of potatoes. It’s perfect for chilly days and easy to make. Here’s a simple recipe to prepare this classic soup:
Ingredients:
- 2 tablespoons butter
- 2 leeks, cleaned and sliced (white and light green parts only)
- 3 large russet potatoes, peeled and diced
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or milk for a lighter version)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions:
1. Prepare the Leeks:
- Start by cleaning the leeks: Slice them lengthwise and rinse under cold water to remove any dirt between the layers.
- Once cleaned, slice the leeks into thin half-rings.
2. Sauté the Leeks and Garlic:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the sliced leeks and sauté for about 5-7 minutes, until they soften and become translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Potatoes and Broth:
- Add the diced potatoes to the pot and stir to combine.
- Pour in the vegetable broth (or chicken broth) and add the bay leaf and dried thyme. Bring the mixture to a boil.
4. Simmer:
- Once it reaches a boil, reduce the heat to a simmer and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. Blend the Soup:
- Remove the bay leaf from the pot.
- For a smooth, creamy texture, use an immersion blender directly in the pot to blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender.
- For a chunkier texture, blend just half of the soup and leave some potatoes intact.
6. Add the Cream:
- Once blended, stir in the heavy cream and adjust the seasoning with salt and pepper to taste. Heat for another 3-5 minutes until the soup is hot and creamy.
7. Serve:
- Ladle the soup into bowls and garnish with chopped chives or parsley for a burst of color and freshness.
- Serve with crusty bread on the side for dipping.
Tips:
- For extra flavor: You can add a bit of grated cheese (cheddar or parmesan) into the soup once it’s blended, or top it with crispy bacon or croutons.
- For a dairy-free version: Use coconut milk or almond milk instead of heavy cream, and swap the butter for olive oil.
- Add-ins: You can add sautéed mushrooms or a handful of spinach for extra texture and flavor.
This Creamy Potato Leek Soup is hearty, comforting, and incredibly easy to make. The smooth texture and delicate flavors make it a perfect choice for a cozy meal!