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
Servings
4
Difficulty
easy
Total Time
35 min
Ingredients
Step-by-Step
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.
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.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
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.
Season the soup with salt and black pepper to taste.