Potato Leek Soup

Ingredients

• 2 tablespoons butter
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• Salt and pepper, to taste
• Chopped fresh herbs, for serving (optional)

Instructions

1. Sauté Leeks and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and minced garlic, and cook until the leeks are soft, about 5-7 minutes.
2. Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend the Soup: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
4. Add Milk and Season: Stir in the milk and heat the soup until hot. Season with salt and pepper to taste.
5. Serve: Serve the potato leek soup hot, garnished with chopped fresh herbs such as parsley or chives, if desired. Enjoy the creamy and comforting flavors!

Tips

• Leeks: Be sure to clean the leeks thoroughly as they can hold dirt between their layers. Slice them first and then rinse well in a colander.
• Blending: For a chunkier texture, blend only a portion of the soup and leave some potato pieces whole.
• Creamier Soup: For a richer soup, substitute part of the milk with cream or add a dollop of sour cream before serving.
• Garnishes: Consider adding croutons or a sprinkle of grated cheese for added texture and flavor.

Enjoy this comforting and flavorful potato leek soup, perfect for a cozy meal!

Potato Leek Soup

Ingredients:

• 2 tablespoons butter
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• Salt and pepper, to taste
• Chopped fresh herbs, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and minced garlic, and cook until the leeks are soft, about 5-7 minutes.
2. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes.
3. Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
4. Stir in the milk and heat the soup until hot. Season with salt and pepper to taste.
5. Serve the potato leek soup hot, garnished with chopped fresh herbs such as parsley or chives, if desired. Enjoy the creamy and comforting flavors!

Ingredients:

• 2 tablespoons butter
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• Salt and pepper, to taste
• Chopped fresh herbs, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and garlic and cook until the leeks are soft, 5-7 minutes.
2. Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, 15-20 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
4. Stir in the milk and heat the soup until hot. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with chopped fresh herbs, if desired. Enjoy!