Description
A velvety and comforting potato leek soup perfect for chilly evenings and family gatherings.
Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and sauté until they soften, approximately 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, vegetable broth, and water to the pot. Season with dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, carefully puree the soup until smooth. If you prefer, transfer the soup to a regular blender in batches.
- Stir in the heavy cream if using and adjust seasoning if necessary.
- Serve warm, garnished with chopped chives or parsley.
Notes
Feel free to experiment with herb substitutions and consider making it vegan by using coconut milk instead of heavy cream.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: French