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Potato Leek Soup

A cozy bowl of creamy potato leek soup, combining earthy potatoes and sweet leeks, perfect for chilly days and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil Can be swapped with butter for extra flavor.
  • 3 medium Leeks Clean thoroughly to remove any grit.
  • 4 cups Potatoes Peeled and diced into bite-sized pieces.
  • 4 cups Vegetable broth Chicken broth can also be used if preferred.
  • 1/2 cup Heavy cream Optional; can substitute with coconut milk for a dairy-free option.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
  • 1/4 cup Chopped chives For garnish.

Method
 

Preparation
  1. Clean the leeks thoroughly to remove any grit.
  2. Peel and dice the potatoes into bite-sized pieces.
  3. Chop the chives for garnish.
Cooking
  1. Heat olive oil in a pot over medium heat.
  2. Add leeks, cooking for 5-7 minutes until they’re soft.
  3. Stir in potatoes and vegetable broth, bringing to a gentle boil.
  4. Reduce heat and let simmer for about 15-20 minutes until potatoes are tender.
Serving
  1. Blend the soup until smooth using an immersion blender or regular blender.
  2. Stir in heavy cream if using and season with salt and pepper.
  3. Serve hot, garnished with chopped chives.

Notes

Pro Tips: Use fresh ingredients for better flavor, swap cream for yogurt for a lighter option. Store leftovers in an airtight container; they last about 3-4 days in the fridge.