Description
Potato Leek Soup is a timeless, comforting classic featuring tender Yukon Gold potatoes and mild leeks simmered in a creamy broth. This elegant yet simple soup is perfect for chilly days, light lunches, or as a refined starter that warms the soul.
Ingredients
Soup Base
- 3 tablespoons butter
- 2 large leeks, white and light green parts only, sliced and rinsed
- 2 cloves garlic, minced
- 1 1/2 lb Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finish and Garnish
- 1 cup heavy cream or whole milk
- Fresh chives or parsley, chopped (optional)
Instructions
- Melt Butter: Melt butter in a large pot over medium heat until fully melted and starting to bubble gently.
- Sauté Leeks: Add the sliced leeks and cook gently, stirring occasionally until they are softened but not browned, about 5-7 minutes, to release their mild onion flavor.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Add Potatoes and Broth: Add the diced potatoes, chicken or vegetable broth, salt, and pepper to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes, or until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if you prefer more texture.
- Add Cream: Stir in the heavy cream or whole milk and heat through gently without boiling. Taste and adjust seasoning if needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped chives or parsley if desired. Serve warm for the best flavors.
Notes
- For a lighter version, substitute milk for the heavy cream.
- This soup can be served warm or chilled depending on your preference.
- Adding a pinch of nutmeg enhances the depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
