Leek and Potato Soup

A comforting and classic leek and potato soup, perfect for warming up during colder months. This recipe offers a smooth and creamy texture with a rich flavor that comes from simple yet delicious ingredients.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp unsalted butter

4 leeks, white and light green parts only, cleaned and sliced

2 cloves garlic, minced

4 cups chicken stock

1 lb russet potatoes, peeled and diced

1 bay leaf

1 tsp salt

1/2 tsp ground white pepper

1 cup heavy cream

2 tbsp chopped fresh chives

Instructions

1. In a large pot, melt the butter over medium heat.

2. Add the leeks and garlic, cooking until softened, about 5 minutes.

3. Pour in the chicken stock, add the potatoes, bay leaf, salt, and pepper. Bring to a boil.

4. Reduce heat and simmer until potatoes are tender, about 20 minutes.

5. Remove the bay leaf. Blend the soup until smooth using an immersion blender or in batches in a regular blender.

6. Stir in the heavy cream and reheat gently without boiling.

7. Season to taste and garnish with chives before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop 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.