Simple Potato Leek Soup (Printer-Friendly Version)
Cozy, creamy potato and leek soup made with simple ingredients and minimal prep for a comforting meal.
# Required Ingredients:
→ Vegetables
01 -
500 grams Yukon Gold or Russet potatoes, diced
02 -
3 medium leeks, trimmed, washed, and sliced into thin half-moons
03 -
2 cloves garlic, minced (optional)
→ Liquids and Fats
04 -
30 milliliters olive oil or 30 grams unsalted butter
05 -
1 liter vegetable or chicken broth
→ Seasonings
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Garnish (optional)
08 -
Chopped fresh chives or herbs
09 -
Extra olive oil or a dash of cream
# Step-by-Step Instructions:
01 -
Trim dark green tops and root ends from leeks. Slice them lengthwise and rinse thoroughly under running water to remove grit. Slice into thin half-moons.
02 -
Heat olive oil or butter in a large pot over medium heat. Add sliced leeks and sauté for 8 to 10 minutes until soft and fragrant. If using garlic, add it in the last minute and cook until aromatic.
03 -
Stir diced potatoes into the pot to coat with oil and leeks, then pour in broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes until potatoes are tender.
04 -
For a smooth texture, use an immersion blender directly in the pot or carefully transfer soup in batches to a blender and puree until smooth. For a chunkier texture, mash a portion of the soup manually.
05 -
Season soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped chives, a drizzle of olive oil, or a dash of cream if desired. Serve immediately.
# Handy Cooking Tips:
01 -
Peeling potatoes is optional; leaving skins on provides a rustic texture, while peeling results in a smoother finish.
02 -
This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.