Description
Potato Leek Soup is a creamy, comforting dish that blends the mild sweetness of leeks with the rich texture of Yukon Gold potatoes. This easy-to-make soup is perfect for chilly days, offering a smooth, velvety consistency with just a handful of ingredients. Whether you’re looking for a cozy weeknight meal or a classic starter, this soup is a must-try!
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream (or to taste)
Instructions
-
Sauté the Leeks:
- In a large pot over medium heat, melt the butter.
- Add sliced leeks, season with salt and pepper, and cook until tender (about 15 minutes).
-
Add Broth and Potatoes:
- Dissolve cornstarch in chicken broth and pour into the pot.
- Add diced potatoes and bring to a boil.
-
Simmer:
- Reduce heat and let the soup simmer until potatoes are tender (about 20 minutes).
-
Blend the Soup:
- Use an immersion blender to puree until smooth, or blend in batches using a countertop blender.
-
Add Cream:
- Stir in heavy cream and heat gently over low heat. Avoid boiling.
- Adjust seasoning with additional salt and pepper if needed.
Notes
- For extra depth of flavor, add fresh thyme or bay leaves while simmering.
- For a cheesy twist, stir in shredded Cheddar after blending.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
