Simple Potato Leek Soup
A simple, 5-ingredient soup that is a classic for a reason. Serve this creamy soup as an appetizer, side, or as part of a soup and sandwich lunch combo. Keep it classic and top it with chives or try it with a dollop of pesto or even some hot sauce!
Equipment
- hand-held immersion blender (helpful but not neccessary)
Ingredients
- 3 leeks
- 1 ½ pounds Yukon Gold potatoes (or Russet) about 5-6 Yukon Gold Potatoes
- 1 tablespoon unsalted butter (or extra-virgin olive oil)
- 32 ounces vegetable stock or use 2-3 teaspoons of Better than Bouillon + 32 ounces (4 cups) of water
- ½ cup half and half (or cream, whole milk, coconut milk, cashew cream)
- salt and pepper to taste
- fresh chives, chopped (optional, for topping)
Instructions
- Slice white and light green parts of the leek. Place in a colander or salad spinner to rinse off the dirt. (If you see dirt, immerse in water to let the dirt separate).
- Wash and peel the potatoes. Slice into big pieces, about 1-inches wide.
- In a Dutch oven or large, heavy-bottom pan, melt butter over medium-high heat.
- Reduce heat to medium-low and add the chopped leeks. Saute for 4-6 minutes, until fragrant but not browned.
- Add the potatoes and the stock and bring to a simmer. Cover and cook on low for about 25 minutes, until potatoes are soft.
- Use a hand-held immersion blender to puree the potatoes and leeks. (Alternatively you could transfer everything to a blender, but you will have to let it cool a bit first and work in batches).
- Stir in the half and half. Taste test and season with salt, pepper, and additional cream as desired. Top with fresh chives if desired or other suggested toppings and enjoy!
Notes
Topping suggestions:
Chopped fresh chives
Chopped fresh scallions
Leek slices - raw or sauteed a bit first
Pesto sauce
Hot sauce
Crackers