Potato Leek Soup Creamy (Printable Version)
Smooth potatoes blend with leeks for a creamy, comforting bowl that’s flavorful and satisfying.
# What You’ll Need:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced
02 - 2 leeks, thoroughly cleaned and thinly sliced
→ Liquids
03 - 4 cups chicken broth or vegetable broth
04 - 1/2 cup heavy cream
→ Seasonings
05 - Salt, to taste
06 - Black pepper, to taste
# Step-by-Step Guide:
01 - In a large pot over medium heat, cook the sliced leeks until softened, stirring occasionally to prevent browning.
02 - Add the diced potatoes and broth to the pot. Bring to a gentle boil, reduce the heat, and simmer until the potatoes are fork-tender, about 20 minutes.
03 - Use an immersion blender to partially or fully purée the soup to desired consistency. Alternatively, blend in batches using a countertop blender, ensuring to vent steam.
04 - Stir in the heavy cream, and season with salt and black pepper to taste. Warm through without boiling before serving.
# Additional Tips::
01 -
- Requires simple ingredients you probably have on hand
- Rich creamy texture makes it taste extra luxurious
- Customizable for dairy free or vegetarian diets
- Lovely for meal prep stays tasty for several days
02 -
- High in potassium and vitamin C thanks to potatoes
- Mild enough for picky eaters but easily dressed up with fresh herbs
- Stays velvety smooth even after reheating
03 -
- Always sweat the leeks slowly to unlock their sweetness
- A potato masher in place of a blender gives beautiful rustic texture
- Taste before serving and brighten with a squeeze of lemon if needed