Creamy Potato Leek Soup
The ultimate comfort food, Creamy Potato Leek Soup is rich, creamy, and perfect for chilly days. This easy weeknight dinner is packed with flavor and warmth, making it an ideal choice for cozy evenings at home. Dive into a bowl tonight!
Equipment
- Blender
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
Ingredients
- 4 medium Leeks dark green stems removed
- 1/2 large White Onion chopped
- 2 medium Russet Potatoes peeled and cut into cubes
- 1 tablespoon Flour use AP gluten free flour for GF
- 1 tablespoon Butter
- 4 cups Chicken Broth or use vegetable broth for vegetarians
- 1/2 cup 2% Milk
- to taste Salt
- to taste Pepper
- optional Fresh Chives for garnish
Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt the butter and add the flour on low heat.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken broth, leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
- Serve immediately.
Notes
- Storage: Leftover soup can be stored in the fridge for up to three days.
- Freezing: This soup can be frozen for up to two months. Just make sure to leave some space in the container for expansion.
- Pairing: Consider serving with a simple arugula salad or a piece of rustic bread for a complete meal.
- Serving: Reheat gently on the stove or in the microwave until warmed through.
- Garnish: A sprinkle of fresh herbs or croutons can elevate your soup.