Velvety Leek and Potato Soup
A creamy and comforting soup featuring the hearty flavors of potatoes and leeks, perfect for a cozy meal.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs russet potatoes, peeled and cubed
4 cups chicken broth
2 cups water
2 leeks, sliced and cleaned
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream
3 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives for garnish
Instructions
1. Melt butter in a large pot over medium heat. Add leeks and onions, and cook until softened, about 5 minutes.
2. Stir in garlic and cook for an additional minute until fragrant.
3. Add cubed potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir in heavy cream and season with salt and pepper.
6. Serve hot, garnished with fresh chives.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium 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.
