Description

Indulge in the rich, velvety texture of this homemade potato leek soup. This classic recipe delivers maximum flavor in minimal time, making it the perfect comforting meal for any night.

Ingredients

– 2 tablespoons unsalted butter

– 3 large leeks, sliced (white and light green parts only)

– 3 medium Yukon Gold potatoes, peeled and diced

– 4 cups low-sodium chicken or vegetable broth

– 1 cup heavy cream

– Salt and freshly ground black pepper, to taste

– Chopped fresh chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. – In a large pot or Dutch oven, melt the butter over medium heat.

2. – Add the sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes.

3. – Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

4. – Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches and blend until smooth.)

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

6. – Serve the soup hot, garnished with chopped fresh chives.

Notes

For a thicker consistency, you can add an additional 1/2 cup of heavy cream. You can also customize the soup by adding sautéed mushrooms, crumbled bacon, or a sprinkle of shredded cheese on top.

Prep Time: 15
Cook Time: 25
Category: Soup
Method: Stovetop
Cuisine: American