Description
A comforting creamy potato leek soup that’s perfect for any season. Velvety texture and rich flavor.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, sliced
- 3 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon sea salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream (optional)
- 2 tablespoons fresh chives, chopped
Instructions
- Prepare the leeks, which often hide a bit of grit between their layers. Slice them lengthwise and rinse thoroughly under cool water. I always take my time here—it’s a small step that makes a big difference in the final texture.
- Sauté gently in a large pot over medium heat, melt the butter. Add the sliced leeks and cook for about 8–10 minutes, stirring occasionally. You want them soft and fragrant, not browned. The kitchen will begin to smell sweet and mellow. Add the garlic and cook for another minute.
- Add the diced potatoes, vegetable broth, water, salt, and pepper. Bring everything to a gentle boil, then reduce to a simmer. Let it cook for 15–20 minutes, or until the potatoes are fork-tender.
- Blend until smooth. Use an immersion blender to blend the soup directly in the pot until silky smooth. If using a countertop blender, blend in batches carefully.
- Finish and adjust with heavy cream if you prefer a richer finish. Taste and adjust seasoning. Ladle into bowls and sprinkle with fresh chives.
Notes
- That first spoonful is velvety, delicate, and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg