Hearty Potato-Leek Soup
A comforting and creamy soup perfect for chilly days, made with fresh leeks and tender potatoes for a simple yet satisfying dish.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs russet potatoes, peeled and cubed
3 large leeks, white and light green parts only, sliced
4 cups chicken broth
2 cups water
1 cup heavy cream
2 tbsp unsalted butter
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
Chopped fresh chives for garnish
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and cook until soft, about 5 minutes.
3. Add the cubed potatoes, chicken broth, water, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20 minutes.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream and simmer for another 5 minutes.
7. Serve hot, garnished with chopped chives.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
