Creamy Potato Leek Soup II is a rich and flavorful soup that is perfect for those chilly days when you want something warm and comforting. Made with tender potatoes, aromatic leeks, and creamy ingredients, this soup is a true crowd-pleaser. It is easy to make and can be enjoyed as a main course or as a side dish. Serve it with some crusty bread or a fresh salad for a complete meal. With its creamy texture and hearty flavors, this soup will surely become a favorite in your household.
Ingredients
- 4 large leeks
- 4 tablespoons butter
- 4 cloves garlic, minced
- 4 cups chicken broth
- 6 cups potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh chives for garnish
Directions
- Trim off the roots and dark green tops of the leeks, then slice them thinly.
- In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, and sauté until they are tender and fragrant.
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are cooked through and fork-tender.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches and be cautious of the hot liquid.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to heat through.
- Serve the creamy potato leek soup hot, garnished with chopped fresh chives for an added burst of flavor.
