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Simple Creamy Potato Leek Soup

Close-up of creamy, pale green leek soup garnished generously with freshly chopped chives in a dark bowl.
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Make this comforting Potato Leek Soup using simple ingredients for an easy weeknight dinner. This recipe results in a velvety, satisfying soup perfect for cozy meals.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh chives, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks to the pot. Cook, stirring occasionally, until the leeks are soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes, broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are very tender, about 15 to 20 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk). Heat the soup gently over low heat until warmed through, but do not let it boil after adding the cream.
  7. Taste and adjust seasoning if needed.
  8. Ladle the creamy potato leek soup into bowls and garnish with fresh chives before serving.

Notes

  • For the best flavor, clean your leeks thoroughly by slicing them first, then rinsing them well in a bowl of water to remove trapped grit.
  • If you want a thinner consistency, add a little more broth until you reach your preferred texture.
  • You can substitute Yukon Gold potatoes with Russet potatoes, but Yukon Golds provide a naturally creamier texture.

Nutrition

Find it online: https://tastethisplate.com/leek-soup-creamy-potato-leek-soup-recipe/