Description

Indulge in the velvety, flavor-packed goodness of this Potato Leek Soup. Perfect for a satisfying lunch or dinner, it’s easy to make and bursting with comforting taste.

Ingredients

– 2 tablespoons unsalted butter

– 3 leeks, sliced into thin rounds (white and light green parts only)

– 2 pounds Yukon Gold potatoes, peeled and cubed

– 4 cups vegetable or chicken broth

– 1 cup heavy cream

– Salt and freshly ground black pepper, to taste

– Chopped fresh chives, for garnish

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Instructions

1. 1. In a large pot, melt the butter over medium heat.

2. 2. Add the sliced leeks and sauté for 5-7 minutes, until softened and fragrant.

3. 3. Add the cubed potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are very tender.

4. 4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.

5. 5. Stir in the heavy cream and season with salt and pepper to taste.

6. 6. Serve the Potato Leek Soup hot, garnished with chopped fresh chives.

Notes

– For a thinner consistency, add more broth.

– Swap out the heavy cream for half-and-half or milk for a lighter version.

– Top with crispy bacon or croutons for extra flavor and texture.

Prep Time: 10
Cook Time: 30
Category: Main Courses
Method: Stovetop
Cuisine: American