Potato Leek Soup
A comforting and creamy potato leek soup that's perfect for chilly days, easy to prepare with hearty flavors.
Ingredients
Vegetables
- 4 large leeks, cleaned and chopped Ensure leeks are cleaned well to remove any dirt.
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
Liquids
- 4 cups vegetable broth Ensure broth is vegan if necessary.
- 1 cup heavy cream or coconut cream Use coconut cream for a vegan option.
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Garnish
- Fresh chives or parsley For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped leeks and onion, and sauté until soft, about 5-7 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. If you don't have one, you can blend the soup in batches in a regular blender.
- Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh chives or parsley.
Notes
This soup can be paired with crusty bread or a light salad for a complete meal. It can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.