Creamy Potato Leek Soup for Ultimate Cozy Comfort
Enjoy a warm, velvety soup combining the sweetness of leeks and potatoes, perfect for comforting meals.
Ingredients
Dairy & Dairy-Free Substitutes
- 2 tablespoons Butter (Use olive oil for a dairy-free version.)
- ½ cup Heavy Cream (Substitute with coconut cream for a dairy-free version.)
Vegetables
- 3 medium Leeks (Clean thoroughly to remove grit.)
- 1 medium Onion (Substitute with shallots if desired.)
- 3 cloves Garlic (Fresh garlic is recommended.)
- 2 stalks Celery (Omit or substitute with fennel.)
- 1 medium Carrot (Other root vegetables can be swapped.)
- 4 cups Yukon Gold Potatoes (Russet potatoes can be used.)
Broth & Liquids
- 4 cups Vegetable or Chicken Broth (Homemade or low-sodium recommended.)
- to taste Salt
- to taste Black Pepper
Herbs & Garnishes
- 2 tablespoons Fresh Parsley or Chives (Add freshness and color.)
Instructions
- In a large pot, melt butter and sauté chopped leeks, onion, garlic, celery, and carrot until softened.
- Add potatoes and broth; bring to a boil, then simmer until potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender or transfer to a blender in batches until smooth.
- Stir in heavy cream, season with salt and pepper to taste, and heat through.
- Garnish with chopped parsley or chives before serving.
Notes
For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.