Creamy Leek and Potato Soup: A Winter Delight

Creamy Leek and Potato Soup: A Winter Delight

45 mins
easy
4 servings

A comforting and flavorful creamy leek and potato soup, perfect for a chilly evening. This recipe is easy to follow and packed with wholesome ingredients.

SoupVegetarianWinter

Equipment Needed

  • Immersion Blender
  • Large Pot

Ingredients

  • 2.00 mediumLeeks(White and light green parts only)
  • 800.00 gPotatoes(Yukon Gold or Red potatoes)
  • 4.00 cupsVegetable Broth(Low sodium preferred)
  • 2.00 tbspButter(Unsalted)
  • 2.00 clovesGarlic(Minced)
  • 1.00 cupHeavy Cream(For extra creaminess)
  • 1.00 tspSalt(To taste)
  • 0.50 tspBlack Pepper(Freshly ground)
  • 2.00 tbspFresh Parsley(Chopped, for garnish)

Instructions

1

Wash and thinly slice the leeks, discarding the tough root ends.

Estimated time: 5 minutes

2

Peel and dice the potatoes into 1-inch cubes.

Estimated time: 5 minutes

3

Melt butter in a large pot over medium heat. Add leeks and sauté until softened, about 5 minutes.

Estimated time: 7 minutes

4

Add garlic and cook for 1 minute more.

Estimated time: 2 minutes

5

Stir in potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Estimated time: 18 minutes

6

Using an immersion blender, blend the soup until smooth and creamy. If desired, stir in heavy cream.

Estimated time: 5 minutes

7

Season with salt and pepper to taste.

Estimated time: 2 minutes

8

Ladle soup into bowls and garnish with fresh parsley.

Estimated time: 3 minutes

9

Serve hot with crusty bread for dipping.

Estimated time: 1 minutes

10

Enjoy!

Estimated time: 1 minutes