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Classic Creamy Potato Leek Soup

A close-up of a bowl of smooth, creamy potato leek soup topped generously with fresh chopped chives.
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This recipe yields a smooth, rich potato and leek soup, perfect for a comforting meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and diced
  • 6 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for extra richness)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook until softened, about 8 to 10 minutes. Stir often to prevent browning.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, broth, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth, then return it to the pot.
  7. If using, stir in the heavy cream until fully incorporated. Heat gently for 2 minutes, but do not boil.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with fresh chopped chives before serving.

Notes

  • To achieve the best creaminess without dairy, blend the soup thoroughly and consider adding 1/2 cup of soaked, blended cashews during the blending step.
  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk or unsweetened soy/oat cream.
  • Clean leeks thoroughly; dirt often hides between the layers.
  • For a crisp topping, sauté thin slices of the leek tops in oil until crisp, then drain on paper towels.

Nutrition

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