Leek Potato Soup Recipe

Directions for Leek Potato Soup

1. 1

   Prepare the Vegetables

   Clean the leeks thoroughly to remove any dirt. Cut off the root end and the dark green tops, then slice the white and light green parts into thin rounds. Peel the potatoes and cut them into small cubes. Mince the garlic cloves.

2. 2

   Sauté the Leeks and Garlic

   In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

3. 3

   Cook the Potatoes

   Add the cubed potatoes to the pot and stir well to combine with the leeks and garlic. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

4. 4

   Blend the Soup

   After the potatoes are cooked, remove the pot from heat. Use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. Be cautious of the hot liquid.

5. 5

   Add Cream and Season

   Return the blended soup to low heat. Stir in the heavy cream and season with salt and black pepper to taste. Heat through but do not bring to a boil.

6. 6

   Serve

   Ladle the soup into bowls and garnish with chopped chives. Serve warm with crusty bread.