Enjoy a bowl of creamy and comforting Potato Leek Soup II, made with fresh leeks, potatoes, and aromatic herbs. This classic American dish is perfect for chilly days or as a starter for a nice dinner. The soup is rich, velvety, and bursting with flavors. With a preparation time of just 45 minutes, this soup is a quick and satisfying option for a cozy meal at home. Whether you are a beginner cook or an experienced chef, this recipe is sure to become a family favorite.
Ingredients
- 4 large leeks, white and light green parts only
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 cup heavy cream
- 1 teaspoon thyme leaves
- Salt and pepper, to taste
- Chopped chives, for garnish
Directions
- Step 1: Rinse the leeks under cold running water to remove any dirt or sand. Slice the leeks thinly, discarding the tough dark green parts.
- Step 2: In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5 minutes, until softened.
- Step 3: Add the diced potatoes and thyme leaves to the pot. Stir well to combine.
- Step 4: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Step 5: Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Step 6: Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup gently over low heat for a few minutes.
- Step 7: Serve the Potato Leek Soup II hot, garnished with chopped chives. Enjoy!
