Savory Potato Leek Soup
A comforting and creamy soup made with Yukon Gold potatoes and leeks, perfect for chilly evenings and gatherings.
Ingredients
For the soup
- 2 tablespoons olive oil A healthy fat to sauté your leeks.
- 3 medium leeks Look for vibrant green tops, a sign of freshness.
- 4 medium Yukon Gold potatoes These provide a creamy texture; use Russets for fluffier soup.
- 4 cups vegetable broth Use homemade if possible; store-bought is fine.
- 1 cup heavy cream For a velvety finish; substitute with coconut cream for dairy-free.
- to taste salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Slice the leeks in half lengthwise, rinse thoroughly under cold water to remove any grit, and chop into thin slices.
- Peel and cube the Yukon Gold potatoes.
Cooking
- In a large pot, heat the olive oil over medium heat and sauté the leeks for about 5 minutes until soft and fragrant.
- Add the cubed Yukon Gold potatoes and stir to combine for a couple of minutes.
- Pour in the vegetable broth, stir well, and season with salt and pepper. Bring to a gentle boil.
- Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, puree the soup until smooth and creamy, or blend half for a chunkier texture.
- Stir in the heavy cream and warm through without boiling. Adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh herbs or a sprinkle of paprika, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months without cream.