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Potato Leek Soup

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Potato Leek Soup is a classic, comforting soup made with tender potatoes and mellow leeks simmered in a flavorful broth, then blended into a smooth, creamy texture. It’s perfect for chilly days and pairs beautifully with crusty bread.

Ingredients

  • 3 large leeks (white and light green parts only), cleaned and sliced
  • 1 1/2 pounds potatoes (Yukon Gold or Russet), peeled and diced
  • 2 cloves garlic, minced
  • 1 small onion, chopped (optional)
  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil or butter
  • 1/2 cup heavy cream or half-and-half (optional)
  • Salt and black pepper, to taste
  • Fresh herbs (thyme or chives), for garnish (optional)

Instructions

  1. Thoroughly clean and slice the leeks. Rinse to remove any grit.
  2. In a large pot, heat olive oil or butter over medium heat. Sauté leeks (and onion, if using) for 8–10 minutes until softened. Add garlic and cook for 1 more minute.
  3. Add diced potatoes and broth. Bring to a boil.
  4. Reduce heat and simmer for 20–25 minutes, until potatoes are very tender.
  5. Remove from heat and blend the soup with an immersion blender until smooth, or transfer in batches to a regular blender.
  6. Stir in cream if using, and season with salt and black pepper to taste.
  7. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Notes

  • For a dairy-free version, use olive oil and substitute cream with coconut milk or plant-based cream.
  • Blend only half the soup for a chunkier texture.
  • Smoked paprika adds a hint of smoky flavor.
  • Freezes well for up to 3 months; reheat gently with added broth if needed.

Nutrition

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