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Stunning 6-Ingredient Creamy leek soup Joy

leek soup
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This is Kenji and Amaya’s comforting, classic Creamy Potato Leek Soup. We use simple ingredients to create a rich, velvety soup that feels like a warm hug. This recipe honors the simple, soulful cooking we love.

Ingredients

Scale
  • 3 large leeks, white and light green parts only, thoroughly washed and sliced
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or substitute with full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh chives, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and chopped onion. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Do not brown.
  3. Stir in the minced garlic and cook for 1 more minute until fragrant.
  4. Add the cubed potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until completely smooth and creamy. If you do not have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste and adjust seasoning as needed.
  8. Ladle the soup into bowls and garnish generously with fresh chopped chives before serving.

Notes

  • Thoroughly clean your leeks; dirt often hides between the layers.
  • For a richer flavor, try roasting the garlic before adding it to the soup base.
  • If you want a thinner consistency, add a little extra broth until you reach your desired thickness.
  • This soup freezes well, but add the cream after reheating to prevent separation.

Nutrition

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