Easy Potato Soup with Leeks and Cream
A creamy and comforting potato soup featuring leeks, perfect for chilly evenings and easy to make in just 30 minutes.
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced
- 2 leeks cleaned and sliced (white and light green parts)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Preparation
- Start by peeling and dicing the potatoes. Clean and slice the leeks, making sure to rinse off any dirt.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they’re soft and translucent.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring it to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Blending
- Once the potatoes are cooked, remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Finishing Touches
- Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup gently over low heat until warmed through.
Serving
- Ladle the soup into bowls and enjoy it warm, garnished with fresh herbs or croutons if desired!
Notes
You can substitute half of the potatoes with cauliflower for a lighter version, or add garlic and thyme for extra depth. For a chunkier texture, blend only half of the soup. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.