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Creamy Potato Leek Soup

Creamy Potato Leek Soup
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A comforting and velvety smooth soup made with tender potatoes and sweet leeks, perfect for a chilly day.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, thinly sliced and well rinsed
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream (or half-and-half)
  • Salt and white pepper to taste
  • Optional: chopped fresh chives for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add sliced leeks and chopped onion. Sauté for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.
  2. Add minced garlic and dried thyme, cook for 1 minute more until fragrant.
  3. Add diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until potatoes are very tender.
  4. Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the pot.
  5. Stir in the heavy cream. Season with salt and white pepper to taste. (White pepper is often preferred for light-colored soups to avoid black flecks).
  6. Heat gently over low heat for a few minutes, do not boil. Serve hot, garnished with fresh chives if desired.

Notes

  • White pepper is often preferred for light-colored soups to avoid black flecks.
  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • Ensure leeks are thoroughly rinsed to remove any grit.

Nutrition

Find it online: https://www.masterthecook.com/creamy-potato-leek-soup/