Description
A comforting and creamy potato leek soup that warms the heart and fuels joyful conversations around the dinner table.
Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Chopped chives or parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced leeks and sauté for about 5-7 minutes until they become translucent.
- Toss in the minced garlic and continue to stir for an additional minute.
- Add the peeled and diced potatoes and mix well.
- Pour in the vegetable broth and water, then sprinkle in the thyme, salt, and black pepper.
- Bring to a boil, then lower the heat to a simmer and cook for around 20 minutes, until the potatoes are tender.
- Blend the soup using an immersion blender until it reaches a creamy consistency.
- If using heavy cream, stir it in after blending.
- Serve hot, garnished with chopped chives or parsley.
Notes
Taste and adjust salt and pepper as needed. For added richness, incorporate more heavy cream.
