This Potato Leek Soup is one of the tastiest soups I’ve ever had. It’s light, creamy, and jam packed with flavour. This comforting soup somehow tastes even better when you heat it back up the next day!
With the recent drop in temperatures, I’ve been craving soup lately. This Potato Leek Soup is warm and cozy, perfect for the cooler weather.
This delicious soup is a quick, nourishing meal with simple ingredients that comes together in about 30 minutes. This Potato Leek Soup really hits the spot and soothes the soul. Give my recipe a try and prepare to be comforted!
INGREDIENTS:
3 tablespoons of butter
4 large leeks, roughly chopped (about 5 cups) * I like to use the white and light green parts
5 small cloves of garlic, pressed
2 pounds of Yukon Gold potatoes, peeled and roughly chopped (10 small/medium sized potatoes)
8 cups chicken or vegetable broth
1 cup heavy cream
3 bay leaves
Salt & pepper to taste
STEPS:
Melt the butter over medium heat in a large pot. Add the leeks and garlic and cook for about 10 minutes. Stir often, and cook until the leek is soft and wilted, but not browned.
Add the broth, potatoes, bay leaves, salt and pepper to the pot and bring to a boil.
Turn the heat down to low, cover and simmer for 15 minutes. Make sure that the potatoes are very soft.
Remove the bay leaves, then purée the soup with a hand-held immersion blender until it’s a smooth consistency. (If you don’t have an immersion blender, just use a regular blender to purée the soup in batches.)
Add the heavy cream and bring to a simmer.
You can garnish your bowl of soup with fresh herbs if you’d like.
Bon appétit! Enjoy!
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