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Potato Leek Soup

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A creamy, comforting soup made with tender potatoes, mellow leeks, and a touch of cream. Simple yet elegant, it’s perfect as a cozy meal or a refined starter.

Ingredients

  • 3 large leeks (white and light green parts only), cleaned and sliced
  • 2 lbs (900g) potatoes (Yukon gold or russet), peeled and diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. Clean and slice the leeks, using only the white and light green parts.
  2. In a large pot, heat butter and olive oil over medium heat. Add leeks and cook until softened, about 6 minutes.
  3. Stir in garlic and cook for 1 minute.
  4. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  5. Remove from heat and blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
  6. Stir in cream, then season with salt and black pepper to taste.
  7. Serve warm, garnished with fresh thyme or parsley if desired.

Notes

For a dairy-free version, substitute cream with coconut milk or cashew cream.  .Stir in shredded cheese for a cheesy twist.Keep it chunky instead of blending for a rustic version.Use sweet potatoes for a sweeter, more colorful variation.

Nutrition

Find it online: https://cookibly.com/potato-leek-soup-2/