Creamy, hearty, fresh, house-made potato and leek soup for the cooler weather.

Clean the leeks thoroughly, removing any grit, and slice them thinly. Peel and dice the potatoes into small cubes. Mince the garlic cloves.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Leeks and Garlic

Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes or until the potatoes are tender.

Add the Potatoes and Broth

Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.

Blend the Soup

Stir in the heavy cream, salt, and black pepper. Heat the soup gently until warmed through. Adjust seasoning to taste.

Add Cream and Season

Ladle the soup into bowls and garnish with fresh chives. Serve hot.

potato leek soup

Recipe information

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