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1 Amazing potato leek soup for 4

potato leek soup
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This is a recipe for a delightfully creamy potato leek soup, perfect for a cozy night. We aim for a velvety smooth texture that comforts you with every spoonful.

Ingredients

Scale
  • 4 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 4 medium Yukon Gold potatoes, peeled and roughly chopped
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream (or substitute for dairy-free)
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the cleaned, sliced leeks to the pot. Sauté gently until soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the chopped potatoes and the broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
  4. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender (venting the lid) and blend until smooth, then return it to the pot.
  5. Stir in the heavy cream, salt, pepper, and nutmeg, if using. Heat gently over low heat until warmed through. Do not boil after adding the cream.
  6. Taste and adjust seasoning as needed before serving.

Notes

  • For an extra smooth texture, strain the finished soup through a fine-mesh sieve after blending.
  • If you prefer a richer flavor, you can brown 2 strips of bacon first, remove the bacon, and use the rendered fat to sauté the leeks. Crumble the bacon over the finished soup for garnish.
  • To make this vegan, substitute the butter with olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.

Nutrition

Find it online: https://whiskdaily.com/creamy-potato-leek-soup-recipe-2/