Ingredients
Soup Base
- 2 tablespoons butter or olive oil
- 2 leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
Finishing Touches
- 1/2 cup milk or cream
- Salt and black pepper, to taste
- Optional: chopped chives for garnish
Instructions
- Melt Butter: Melt the butter or heat the olive oil in a pot over medium heat to begin creating the soup base.
- Sauté Leeks: Add the cleaned and sliced leeks to the pot, cooking gently until they become soft and translucent, about 5 minutes. Avoid browning to maintain mild flavor.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes followed by the vegetable or chicken broth. Bring the mixture up to a boil over medium-high heat.
- Simmer: Reduce the heat to low and simmer the soup gently for 20 minutes until the potatoes are tender and easily pierced with a fork.
- Blend Soup: Use an immersion blender or transfer the soup in batches to a blender and puree until the soup reaches a smooth and creamy consistency.
- Finish and Season: Stir in the milk or cream to add richness. Season the soup with salt and black pepper to taste, balancing the flavors.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives if desired for a fresh, vibrant touch.
Notes
- For a vegan version, substitute the milk or cream with your favorite plant-based milk like almond or oat milk.
- Avoid browning the leeks to keep their flavor mild and sweet, which is essential to the soup’s delicate taste profile.
- If the soup is too thick after blending, adjust the consistency by adding additional broth until the desired thickness is reached.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian