Creamy Leek and Potato Soup
A rich and comforting soup made with sautéed leeks, potatoes, and a touch of milk, finished with a swirl of cream. Perfect for a chilly evening.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- French
Ingredients
- 2mediumleeks, sliced into 1/2-inch rounds, white and light green parts only
- 3mediumpotatoes, peeled and diced into 1/2-inch cubes
- 2cupsmilk
- 1/4cupheavy cream
- 2tbspsbutter
- 1tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until the leeks are softened and fragrant.
7mmedium heat - 2
Add the diced potatoes to the saucepan and pour in the milk. Bring the mixture to a simmer and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
15mmedium heat - 3
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
3m - 4
Return the pureed soup to the saucepan and stir in the heavy cream. Heat the soup over medium-low heat, stirring occasionally, until warmed through.
5mmedium-low heat - 5
Season the soup with salt and black pepper to taste.
2m