Classic Potato and Leek Soup Recipe
Potato and leek soup is a comforting classic that warms both body and soul. Potatoes, often underestimated, are a versatile and nutrient-rich vegetable. They are a good source of vitamin C, vitamin B6, potassium, and fiber. Leeks, with their mild onion-like flavor, add a subtle sweetness to the soup. Together, these ingredients create a creamy, flavorful soup that is perfect for chilly days. Let's explore a delightful Potato and Leek Soup recipe that will surely become a favorite in your kitchen.
Equipment
- 1 Blender
Ingredients
- 3 large leeks white and light green parts only, sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 medium or 3 small potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 2 bay leaves
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chives or parsley chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
- Add the diced potatoes, vegetable broth, water, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaves from the soup. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with chopped chives for an added burst of flavour and freshness.
Notes
The Potato and Leek Soup recipe provided typically yields about 4 to 6 servings, depending on the portion size. If you're serving it as a main dish, you might get about 4 generous servings. If you're serving it as a starter or side, you could stretch it to serve 6 people.