If you're in the mood for something hearty yet incredibly simple, this Traditional Leek Soup is just the ticket. It's a classic comfort dish with a creamy texture and subtle flavors that shine, especially on a chilly day. Plus, it's a great way to use up those leeks sitting in your fridge!
The star of the show is, of course, the leeks. They bring a mild, onion-like taste that's both sweet and savory. By cooking them slowly, you unlock their sweetness and enhance the soup's overall depth. The butter is there to add richness and help tenderize the leeks without overpowering them. Chicken stock forms the soup's base, providing a savory backdrop and a depth of flavor that you just can't get from water. If you have homemade stock, all the better! The potatoes add body and creaminess once blended, turning the soup into a smooth, velvety delight. A little salt and black pepper season the soup to perfection, while the heavy cream is the cherry on top, making it truly luscious. Finally, don't forget the bay leaf; it adds a subtle, aromatic hint that you might not notice at first but would miss if it weren't there.
This soup is a great starter, but it can also stand alone as a main dish. Pair it with a slice of crusty bread or a classic grilled cheese sandwich for a satisfying meal. For a touch of elegance, serve it in small bowls as an appetizer at a dinner party.
Start by melting the butter in a large pot over medium heat. Throw in your sliced leeks and let them cook gently. Stir them every so often, and in about 10 minutes, they should be soft and smell amazing. This step is key because it builds the soup's flavor base.
Next, add the diced potatoes and the bay leaf to the pot. Pour in the chicken stock, give it all a good stir, and bring it to a simmer. You'll want to cook this mixture until the potatoes are tender, which should take around 20 minutes. Test a piece with a fork; if it goes through easily, you're good to go.
Once the potatoes are tender, fish out the bay leaf and discard it. Now, it's time to blend the soup. I like using an immersion blender for this because it keeps things simple and less messy, but a regular blender works too. Just be careful with hot liquids! Blend until it's smooth and creamy.
After blending, stir in the heavy cream and season with salt and pepper. Taste as you go — you can always add a bit more seasoning if needed. Serve your soup hot, and if you're feeling fancy, garnish it with some fresh herbs like parsley or chives.
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