If you’re looking for a cozy, comforting bowl of soup, this Potato Leek Soup is your answer. It’s perfect for those chilly nights when you want something warm and fulfilling without too much fuss. The blend of leeks and potatoes creates a silky texture that’s both hearty and refined.
The foundation of this recipe starts with butter, which adds a rich, savory base to the soup as it cooks the leeks. Leeks are the star of the show, offering a mild, onion-like flavor that becomes sweet and delicate once sautéed. The russet potatoes give the soup its body and creamy texture when blended. Low-sodium chicken or vegetable broth is used to control the salt levels while providing depth of flavor. Heavy cream is added at the end for a luxurious finish. A touch of salt, white pepper, and nutmeg enhances the overall taste, while fresh chives offer a pop of color and freshness as a garnish.
This soup pairs beautifully with a crusty baguette or a slice of sourdough bread. For an extra touch, try it alongside a mixed green salad with a zesty vinaigrette. A glass of white wine, like a Chardonnay, can complement the creamy texture nicely.
Start by melting the butter in a large pot over medium heat. Add your sliced leeks and give them a good stir. Cook them gently until they’re soft, which should take about five minutes. You want them tender, not browned, so keep an eye on them and adjust the heat if necessary.
Next, toss in the diced potatoes along with the broth, salt, white pepper, and nutmeg. Stir everything together, then bring it up to a boil. Once boiling, reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender enough to break apart with a fork.
When the potatoes are good and soft, remove the pot from the heat. Now it's time to puree the soup. An immersion blender is your best friend here — just blend directly in the pot until everything is smooth and creamy. If you don’t have an immersion blender, a regular blender works too, but be careful with hot liquids and blend in batches.
Once pureed, stir in the heavy cream. Give it a taste and adjust the seasoning if needed. Add a bit more salt or pepper if you think it needs it. Then, ladle the soup into bowls and sprinkle with freshly chopped chives before serving.
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