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Dinner

Potato and Leek Soup

This is a go-to for a quick and healthy dinner, especially with some states' temperatures dropping to the single digits. In season, affordable and easy to make, what's not to like?

Servings: 4
Total Time: 40m
Prep Time: 10m
Cooking Time: 30m
Potato and Leek Soup

Ingredients

  • 3 large leeks
  • 4-5 medium potatoes
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Optional garnish: chopped fresh chives or parsley

    READY TO COOK!

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Preparation Instructions

  1. Trim the root and dark green parts off the leeks, and slice them thinly.
  2. Peel the potatoes and chop them into small cubes.
  3. Melt the butter in a large pot over medium heat, then add the sliced leeks and sauté for a few minutes until they begin to soften.
  4. Add the chopped potatoes to the pot, and stir to combine with the leeks.
  5. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
  6. Reduce the heat to low, and simmer for 20-25 minutes, or until the potatoes are tender.
  7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  8. Return the soup to the pot over low heat.
  9. Stir in the heavy cream and season with salt and pepper to taste.
  10. Serve hot, garnished with chopped fresh chives or parsley if desired.

Tips

garnish with chopped fresh chives or parsley