Description
A comforting and creamy Potato Leek Soup that brings warmth and nostalgia with every bowl.
Ingredients
- 12–15 russet potatoes (peeled and cubed)
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves (minced)
- 3 large leeks (roughly chopped, ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (for garnish)
- Sour cream (for garnish)
- Black pepper (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Instructions
- Melt the butter in a large pot over low to medium heat. Add the chopped leeks and sauté them gently for 7 to 10 minutes until tender.
- Stir in the minced garlic, red pepper flakes, and salt, followed by the bay leaf. Sauté for another 2 minutes.
- Add the cubed potatoes and pour in enough chicken broth to cover them, usually around 6 cups.
- Put a lid on the pot and let the soup simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Remove the bay leaf, then add the heavy cream and use an immersion blender to blend the soup until smooth.
- Adjust the consistency with remaining chicken stock as desired, and season to taste.
- When serving, garnish with a drizzle of olive oil, a dollop of sour cream, black pepper, crumbled bacon, and fresh green onions.
Notes
For added texture, reserve a handful of cubed potatoes before blending and stir them back into the soup. Fresh herbs like thyme or chives can enhance the flavor.
