Potato and Leek Soup
This creamy, velvety soup combines the earthy flavors of potatoes and the subtle sweetness of leeks, cooked to bring out the best of old-school rustic charm.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs russet potatoes, peeled and diced
3 large leeks, white and light green parts only, thinly sliced
1 medium onion, chopped
4 cups chicken or vegetable broth
1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
1 bay leaf
Salt and pepper to taste
Chopped chives for garnish
Instructions
1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent.
2. Add the leeks and continue to cook for another 5 minutes until softened.
3. Add the diced potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
4. Remove the bay leaf. Puree the soup using an immersion blender until smooth and creamy.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through but do not boil.
6. Serve hot, garnished with chopped chives.
Storage
Store the soup 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.
