Description
A comforting and creamy Potato Leek Soup that combines tender potatoes and fragrant leeks simmered in vegetable broth, then blended smooth and enriched with heavy cream. This hearty, flavorful soup is perfect for a cozy meal and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 large leek, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Additional Flavoring
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Cream and Garnish
- 1 cup heavy cream
Instructions
- Melt Butter: Melt 2 tablespoons of butter in a large pot over medium heat to start the base for the soup.
- Sauté Leek: Add the cleaned and sliced leek to the pot and cook, stirring occasionally, for about 5 minutes until softened and fragrant.
- Prepare Potatoes: Peel and dice the potatoes into small cubes while the leek cooks.
- Add Potatoes: Stir the diced potatoes into the pot with the softened leeks.
- Add Broth: Pour in 4 cups of vegetable broth and stir to combine with the vegetables.
- Season: Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme to the pot.
- Add Bay Leaf: Place 1 bay leaf into the soup, ensuring it is submerged in the broth.
- Simmer Soup: Bring the soup to a boil, then reduce heat to low and cover the pot to simmer.
- Cook Potatoes: Let the soup simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
- Sauté Garlic: While soup simmers, heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook Garlic: Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Remove Bay Leaf: Once potatoes are tender, remove the pot from heat and discard the bay leaf.
- Blend Soup: Puree the soup using an immersion blender until smooth; alternatively, blend in batches using a blender.
- Add Cream: Return blended soup to low heat and stir in 1 cup heavy cream to enrich the texture.
- Adjust Seasoning: Taste the soup and add more salt or pepper if needed for balanced flavor.
- Serve: Heat through gently, then serve hot with an optional drizzle of extra cream on top for garnish.
Notes
- Make sure to clean the leek thoroughly as dirt can hide between its layers.
- If you prefer a chunky texture, blend only half of the soup and mix it back in.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with crusty bread for a complete meal.
