Creamy Potato Leek Soup Recipe
This Creamy Potato Leek Soup is a comforting and velvety dish made with tender leeks and potatoes simmered in vegetable broth, then blended to a smooth texture and enriched with cream. Perfect for chilly days, this soup is a simple yet elegant way to enjoy classic flavors with a dairy-free option available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 medium leeks (white and green parts), sliced
- 4 cups peeled and diced potatoes (Russet or Yukon Gold)
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free version)
Others
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Rinse the leeks thoroughly to remove all dirt and grit, then thinly slice them. Peel and dice the potatoes into even pieces for uniform cooking.
- Sauté Leeks: In a large pot over medium heat, melt the butter. Add the sliced leeks and cook until they are soft and fragrant, about 5 minutes, stirring occasionally to prevent browning.
- Cook Potatoes: Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer gently. Let it cook for about 20 minutes, or until the potatoes are fork-tender and starting to break down.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
- Add Cream and Season: Return the blended soup to low heat. Stir in the heavy cream (or coconut milk for a dairy-free option), then season with salt and pepper to taste. Warm the soup gently without bringing it back to a boil.
- Serve: Ladle the hot soup into bowls and optionally garnish with crispy bacon bits or fresh herbs like chives or parsley for added flavor and texture.
Notes
- For a vegan or dairy-free version, substitute heavy cream with coconut milk or another plant-based cream.
- To make the soup gluten-free, ensure the vegetable broth is gluten-free certified.
- Crispy bacon bits are an optional garnish and can be omitted to keep the soup vegetarian.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If you do not have a blender, use a potato masher for a chunkier texture.
Keywords: potato leek soup, creamy potato soup, easy soup recipe, vegetarian soup, dairy-free soup option
Find it online: https://todayquickmeals.com/creamy-potato-leek-soup-recipe/
