The Best Leek and Potato Soup
Leek and potato soup is a classic dish that is simple to make yet incredibly delicious. This soup is creamy, hearty, and full of flavor, making it the perfect comfort food for any occasion. Whether you're looking for a warming meal on a cold day or a light and tasty dish for a summer evening, this leek and potato soup is sure to satisfy your cravings.
Equipment
- Large pot
- Wooden spoon
- Immersion blender or blender
- Ladle
Ingredients
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leeks, onion, and garlic and cook until softened, about 5 minutes.
- Add the potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for another 5 minutes, then remove from heat.
- Serve the soup hot, garnished with your choice of toppings.