Description
A classic and elegant creamy potato and leek soup, perfect for any occasion.
Ingredients
- 2 tablespoons butter
- 2 large leeks, white and light green parts only, thinly sliced
- 4 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- Fresh chives, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add leeks and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute.
- Add potatoes, vegetable broth, water, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer soup to a blender and blend until smooth. Alternatively, use an immersion blender.
- Return soup to the pot and stir in heavy cream.
- Heat through, but do not boil.
- Serve hot, garnished with fresh chives.
Notes
- For a vegan version, substitute the butter with olive oil and the heavy cream with coconut cream.
- Adjust salt and pepper to your taste.
- You can add a bay leaf while simmering for extra flavor; remove before blending.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French