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Leek Potato Soup-1

Leek Potato Soup

Leek Potato Soup is a comforting and creamy classic, perfect for chilly days. It features tender leeks and potatoes simmered together and blended into a smooth, flavorful soup that’s satisfying yet light. Great as a starter or a light meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large leeks About 400 g, cleaned and sliced.
  • 3 medium potatoes About 450 g, peeled and diced.
  • 2 tablespoons unsalted butter
  • 2 cloves garlic Minced.
  • 1 liter vegetable or chicken broth Approximately 4 cups.
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon black pepper
  • 120 ml heavy cream Approximately 1/2 cup.
  • 2 tablespoons fresh chives Finely chopped, for garnish.
  • 1 bay leaf Optional.

Equipment

  • 1 Large saucepan or soup pot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Ladle
  • 1 Wooden spoon
  • 1 Chef’s knife

Method
 

  1. Prepare the leeks: Slice off the root and tough dark green tops. Split leeks lengthwise, rinse under running water to remove grit, then slice into thin half-moons.
  2. In a large pot, melt the butter over medium heat.
  3. Add the sliced leeks and a pinch of salt. Cook, stirring often, for about 6 minutes until leeks are soft but not browned.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Stir in the diced potatoes. Pour in the broth, and add the bay leaf if using.
  6. Bring everything to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes, or until potatoes are very tender.
  7. Remove bay leaf. Use an immersion blender to puree the soup in the pot until smooth, or carefully blend in batches using a regular blender.
  8. Stir in the cream, then reheat gently without boiling. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and garnish with chopped chives. Serve warm.

Notes

For a lighter soup, substitute milk for cream or use half the amount of cream.
For a vegan version, use olive oil instead of butter and omit the cream or use a plant-based alternative.
Serve with crusty bread for a more filling meal.