Potato Leek Soup
Creamy and smooth, potato leek soup is a classic winter warmer that envelops you in warmth with every spoonful. With its velvety texture and delicate flavors, this simple yet elegant dish is perfect for when you're craving comfort in a bowl.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp unsalted butter
3 large leeks, white and light green parts only, sliced
2 lbs russet potatoes, peeled and diced
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
Fresh chives, chopped, for garnish
Instructions
1. Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.
2. Stir in potatoes, broth, salt, white pepper, and nutmeg. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Remove from heat and puree the soup using an immersion blender until smooth and creamy.
4. Stir in heavy cream and season with additional salt and pepper to taste.
5. Serve hot, garnished with fresh chives.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over low heat on the stove, stirring frequently, until hot.
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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.
