Ingredients
Main Ingredients
- 2 tablespoons butter or olive oil
- 3 leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 3 large potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- Salt and black pepper, to taste
- ½ cup heavy cream or milk (optional)
- Fresh chives or parsley (optional, for garnish)
Instructions
- Sauté Leeks: Melt butter in a large pot over medium heat. Add the sliced leeks and cook for 5–7 minutes, stirring occasionally, until they soften but do not brown. This step helps release the leeks’ natural sweetness and create a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it as it will turn bitter.
- Add Potatoes and Broth: Add the peeled and diced potatoes to the pot along with the vegetable or chicken broth. Bring the mixture to a boil over high heat to quickly kickstart the cooking process.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20–25 minutes, or until the potatoes are very tender and easily pierced with a fork. This slow simmer allows flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. For a chunkier texture, blend only half the soup and mix with the rest.
- Add Cream and Season: Stir in the heavy cream or milk if using, to add richness and creaminess. Season the soup with salt and black pepper to taste, adjusting according to your preference.
- Serve: Ladle the soup into bowls and garnish with freshly chopped chives or parsley if desired. Serve warm, ideally with crusty bread or a simple salad for a complete meal.
Notes
- Thoroughly clean leeks to remove any hidden grit or dirt before slicing to ensure a smooth and grit-free soup.
- For a chunkier potato leek soup, blend only half the soup and stir it back with the unblended portion.
- This soup pairs perfectly with crusty bread or a fresh, simple salad to make a satisfying meal.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
- Diet: Vegetarian,Gluten Free
