Ingredients
Vegetables
- 3 large potatoes (peeled and diced)
- 2 leeks (sliced, white and light green parts only)
- 1 small onion (chopped)
Liquids
- 3 cups vegetable broth
- 1 cup milk or cream
Others
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Melt butter: In a large pot over medium heat, melt the butter until fully liquefied and slightly bubbling, preparing it for sautéing the vegetables.
- Sauté leeks and onion: Add the sliced leeks and chopped onion to the pot and cook, stirring occasionally, until they become soft and translucent, releasing their sweet aroma, about 5-7 minutes.
- Add potatoes and broth: Stir in the diced potatoes and pour in the vegetable broth. Increase the heat and bring the mixture to a boil to begin cooking the potatoes through.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend until smooth: Using an immersion blender directly in the pot or transferring the soup in batches to a blender, puree the soup until smooth and creamy.
- Finish with milk and seasoning: Stir in the milk or cream to add richness and smoothness. Season the soup generously with salt and pepper to taste. Warm through but avoid boiling once the milk or cream is added.
Notes
- For extra richness, substitute heavy cream for milk.
- Garnish with fresh herbs like chives or parsley for added flavor and color.
- Add croutons on top for a crunchy texture contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
