why make this recipe
Creamy Potato Leek Soup is a comforting dish perfect for chilly days. It has a rich, velvety texture and a lovely blend of flavors. Using simple ingredients, this soup is easy to make and always satisfying. Whether you enjoy it as a starter or a main dish, it will warm you up and brighten your day.
how to make Creamy Potato Leek Soup
Ingredients
- 2 tablespoons butter or olive oil
- 3 leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for vegan option
- Salt and pepper to taste
- Fresh chives for garnish
- Crispy croutons for topping
- Olive oil for drizzling
Directions
- In a large pot, heat butter or olive oil over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and minced garlic, cooking for an additional 3 minutes.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream or coconut milk, and season with salt and pepper. Warm through.
- Serve the soup hot, garnished with fresh chives, croutons, and a drizzle of olive oil.
how to serve Creamy Potato Leek Soup
Serve this soup hot in bowls. You can top each serving with crispy croutons and fresh chives for added flavor and texture. A drizzle of olive oil enhances the dish, making it even more inviting.
how to store Creamy Potato Leek Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup for up to 2 months. Just thaw it in the fridge overnight before reheating.
tips to make Creamy Potato Leek Soup
- Make sure to clean the leeks thoroughly to remove any grit or dirt.
- For a richer flavor, you can add herbs like thyme or bay leaves while cooking.
- Adjust the thickness of the soup by adding more or less vegetable broth before blending.
variation
For a lighter version, you can skip the heavy cream or coconut milk and use only the vegetable broth. Add some greens like spinach or kale for extra nutrition.
FAQs
Can I use other types of potatoes?
- Yes, you can use any type of potato, but russet or Yukon Gold potatoes work best for a creamy texture.
Is this soup gluten-free?
- Yes, the ingredients listed are gluten-free; just ensure that the vegetable broth you use is also gluten-free.
Can I make this soup in advance?
- Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy.