Description
A comforting and creamy potato leek soup that warms you on chilly days.
Ingredients
- 2 large leeks (light green and white parts only)
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Slice the leeks thinly, then wash and dry them thoroughly.
- In a large pot, heat olive oil or butter over medium heat. Add the leeks and sauté until they are softened.
- Add the diced potatoes and the stock, making sure the vegetables are not completely covered.
- Cook until the potatoes are tender, about 15-20 minutes.
- Blend the soup while it is still warm until it is velvety smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve warm.
Notes
Make sure to wash the leeks thoroughly to remove any grit or sand. For added flavor, sauté some garlic with the leeks. Adjust the amount of cream based on your preference for richness. For chunkier texture, reserve some potato pieces and add them back after blending.