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Creamy Potato Leek Soup

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A simple recipe for a rich and smooth potato and leek soup made on the stovetop.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 cup heavy cream (or milk for lighter version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook until soft, about 8 to 10 minutes. Stir often to prevent browning.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat 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 completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste and adjust seasoning as needed before serving.

Notes

  • For a dairy-free version, substitute the heavy cream with 1 cup of full-fat coconut milk or unsweetened cashew cream.
  • Garnish servings with fresh chopped chives or croutons.
  • If you prefer a thinner soup, add a little extra broth until you reach your desired consistency.

Nutrition

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