Make a rich and velvety potato leek soup that is perfect for a comforting weeknight dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:French Inspired
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, cleaned and sliced
2 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
Optional: 4 slices bacon, cooked and crumbled, for garnish
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the sliced leeks and cook gently until soft, about 8 to 10 minutes. Do not brown them.
Add the minced garlic and cook for 1 minute more until fragrant.
Add the diced potatoes, vegetable broth, and water to the pot. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
Stir in the heavy cream (or coconut milk). Heat the soup gently over low heat until warmed through; do not boil after adding the cream.
Taste and adjust seasoning if needed. Ladle into bowls and top with crumbled bacon, if using.
Notes
To clean leeks properly, slice them first, then soak them in a bowl of cold water, swishing them around to release trapped dirt. Lift the leeks out of the water, leaving the grit behind.
For a richer flavor, substitute half the vegetable broth with chicken broth.
Serve this soup hot with crusty bread for dipping.