This leek and potato soup is comfort in a bowl. Silky smooth and rich, it takes very little effort and just a handful of ingredients. Follow along to learn how to make creamy, dreamy and delicious leek and potato soup. Fun fact, the traditional version of this soup is made with heavy cream and is called vichyssoise.
Ingredients For My Leek and Potato Soup Recipe:
- 1 large leek, light part only, thinly sliced
- 3-4 potatoes (russet, yellow, white, red), finely cubed
- Medium sized bunch of dill (can sub cilantro or parsley), chopped
- About 5 cups of broth or stock (chicken, beef, vegetable, etc.)
- Salt, to taste
- Squeeze of lime or lemon juice
- 1 tbsp oil, butter or ghee
Directions for the best Leek and Potato Soup Recipe:
Step 1: heat butter, oil or ghee over medium heat. Add in leeks, season with a pinch of salt and sauté, stirring often, until soft (about 5 minutes)
Step 2: add in potatoes and herbs, about ½ cup of broth and continue cooking with the lid on, stirring occasionally. About 20 minutes later, the potatoes should be soft and break apart easily.
Step 3: transfer vegetables to a high speed blender or container that fits an immersion blender. Add in remaining broth (more for a thinner soup, less for a thicker soup). Season with an additional pinch of salt and a squeeze of lime or lemon juice and blend until everything is completely smooth and creamy.
Step 4: garnish with whatever your heart desires and enjoy!
Leek and potato soup for when the weather gets cooler. Literally leeks, potatoes, and a bit of love! Easily adaptable to be vegetarian or vegan by using a neutral cooking oil and vegetable broth.
It’s sophreakingood!
