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Creamy Leek and Potato Soup
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Source: https://recipheon.com/en/recipes/soups/creamy-leek-and-potato-soup
About this recipe
Creamy leek and potato soup is a classic, mild soup made with vegetable broth, onion, butter, and cream. Sautéing the leeks makes them sweeter and more delicate, while the potatoes give the soup a thick, filling texture. Butter deepens the flavor of the vegetable base, and cream makes the soup more velvety. This simple leek soup works well when you want something warm, home-style, and not too heavy.
Ingredients
2 leeks
3 potatoes
1 onion
900 ml vegetable broth
1 tablespoon butter
2 tablespoons cream
Steps
Rinse the leeks thoroughly between the layers and cut them into half-moons. Peel and dice the potatoes, and chop the onion.
Melt the butter in a saucepan over medium-low heat. Add the leeks and onion, then cook for a few minutes, stirring, until softened. The vegetables should remain pale; lower the heat if they brown quickly.
Add the potatoes, pour in the broth, and cook for 15–20 minutes, until tender.
Check the potatoes with a fork: they should be tender in the center. Remove the saucepan from the heat and briefly purée the soup with an immersion blender, keeping its head below the surface. Stop once no pieces remain; prolonged blending can make potatoes gluey.
Stir in the cream after blending and heat the soup briefly without bringing it to a vigorous boil. Serve immediately.
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