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Creamy Potato Leek Soup

creamy potato soup
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Ingredients

Scale
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 2 large leeks (white and light green parts only), thoroughly cleaned and sliced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 bay leaf (optional)
  • 2 tablespoons fresh chives, finely chopped for garnish
  • Pinch of freshly grated nutmeg (optional)
  • 2 tablespoons crème fraîche or sour cream for serving (optional)

Instructions

  1. Prepare the leeks: Trim off the dark green tops and roots. Slice the leeks in half lengthwise, then into 1/2-inch pieces. Place in a bowl of cold water, swish to remove any grit, then lift out to leave sediment behind.
  2. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, and cleaned leeks. Cook gently for 8-10 minutes until everything is soft and translucent but not browned.
  3. Add the diced potatoes and dried thyme to the pot, stirring to coat everything in the buttery mixture. Cook for about 2 minutes.
  4. Pour in the vegetable broth and add the bay leaf if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cover partially and cook until the potatoes are completely tender, about 20-25 minutes.
  5. Remove the bay leaf. Let cool slightly, then blend until completely smooth using an immersion blender or transfer in batches to a countertop blender.
  6. Return to medium-low heat and stir in the heavy cream. Season generously with salt and freshly ground black pepper.
  7. Heat gently until warmed through, being careful not to boil once the cream is added.
  8. Taste and adjust seasonings as needed.
  9. Serve hot, garnished with a swirl of cream or crème fraîche, chopped fresh chives, and additional black pepper if desired.

Notes

  • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
  • The soup can be made ahead and refrigerated for up to 3 days; the flavor often improves after a day.
  • For a dairy-free version, use olive oil instead of butter and coconut milk instead of cream.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: potato leek soup, creamy potato soup, leek soup, winter vegetable soup, easy soup recipe, vegetable soup

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