Traditional Leek Soup
A comforting and savory leek soup that highlights the subtle sweetness of leeks, perfect for a cozy evening.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
4 large leeks (white and light green parts only, cleaned and sliced)
2 tablespoons unsalted butter
4 cups chicken stock (preferably homemade)
2 medium potatoes (peeled and diced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1 bay leaf
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
3. Add the diced potatoes and bay leaf to the pot, followed by the chicken stock.
4. Bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.
5. Remove the bay leaf, then blend the soup with an immersion blender until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
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 until warmed through, stirring occasionally.
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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.
