Potato Leek Soup
A silky, comforting soup of potatoes and leeks simmered in broth and blended until creamy. Simple, classic, and vegetarian.
Ingredients
- 2 leeks, white and light green parts, sliced
- 2 potatoes, peeled and diced
- 2 cups vegetable broth
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup milk or cream
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
In a large pot, heat the 1 tbsp butter and 1 tbsp olive oil over medium heat until the butter is melted.
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2
Add the white and light green parts, sliced 2 leeks and cook, stirring occasionally, until they are soft and translucent but not browned, about 5-7 minutes.
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3
Add the peeled and diced 2 potatoes and stir to coat with the butter and oil mixture.
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4
Pour in the 2 cups vegetable broth and bring to a simmer. Reduce heat to maintain a gentle simmer, cover, and cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
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5
Remove the pot from heat and let cool slightly for a few minutes.
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6
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.
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7
Stir in the 1/2 cup milk or cream and heat gently over low heat. Do not boil.
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8
Season with 1/4 tsp salt and 1/4 tsp black pepper to taste.
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9
Serve warm, garnished with fresh herbs or a drizzle of olive oil if desired.