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Potato Leek Soup

A warm, creamy soup that blends the subtle sweetness of leeks with the heartiness of potatoes, perfect for cozy evenings or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 3 medium leeks Sliced thinly and rinsed thoroughly.
  • 4 medium potatoes Chopped into small chunks.
  • 4 cups vegetable broth Enriches the soup with flavor.
  • 1 cup heavy cream Adds luxurious creaminess.
  • 1 teaspoon salt Enhances the overall taste.
  • 1/2 teaspoon pepper Adds a gentle warmth.
Garnishes
  • 1/4 cup fresh herbs For garnish; optional.

Method
 

Preparation
  1. Slice the leeks thinly and rinse thoroughly to remove any dirt.
  2. Chop the potatoes into small chunks.
Cooking
  1. Heat a large pot over medium heat and add a splash of olive oil.
  2. Add the sliced leeks to the pot and sauté until they become soft, about 5 minutes.
  3. Add the chopped potatoes and pour in the vegetable broth. Bring to a simmer for about 20 minutes.
  4. Check when the potatoes are fork-tender.
  5. Use an immersion blender to blend the soup until smooth and creamy.
  6. Stir in heavy cream and season with salt and pepper to taste.
  7. Simmer for an additional 5 minutes, then remove from heat.
Serving
  1. Serve hot, garnished with fresh herbs if desired.

Notes

Perfect for meal prep; can be made ahead of time and stored. Freezes well but may alter texture slightly.