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Potato Leek Soup

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Potato Leek Soup is a comforting, creamy dish that combines tender potatoes, sweet leeks, and a velvety broth. Perfect for chilly days, this soup is easy to make, filling, and a great way to enjoy seasonal vegetables. Whether as a starter or a main course, it’s the ultimate comfort food!

Ingredients

  • 4 large potatoes, peeled and diced

  • 3 leeks, cleaned and sliced (white and light green parts only)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)

  • 1 cup heavy cream (or coconut milk for dairy-free version)

  • 2 tablespoons olive oil or butter

  • Salt and pepper, to taste

  • 1/4 teaspoon dried thyme (optional)

  • Fresh parsley or chives for garnish (optional)

Instructions

  • Sauté the Vegetables:

    • Heat olive oil (or butter) in a large pot over medium heat. Add chopped onion and sliced leeks. Sauté for 5-7 minutes, until softened and fragrant.

    • Add minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

  • Cook the Potatoes:

    • Add diced potatoes, vegetable broth, and thyme (if using). Bring to a boil, then reduce heat and let the soup simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.

  • Blend the Soup:

    • Once the potatoes are cooked, use an immersion blender to puree the soup directly in the pot until it’s smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids!

  • Add Cream:

    • Return the soup to low heat and stir in the heavy cream (or coconut milk). Season with salt and pepper to taste.

  • Simmer and Serve:

    • Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.

    • Serve hot, garnished with fresh parsley or chives if desired.

Notes

Vegan Potato Leek Soup: Use coconut milk or almond milk instead of cream and ensure to use vegetable broth for a dairy-free version.Chunky Potato Leek Soup: If you prefer a chunkier soup, blend only half of the soup and leave the rest as is for texture.Cheesy Potato Leek Soup: Stir in some shredded cheddar or Gruyère cheese after blending for a rich, cheesy variation.

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