Potato Leek Soup

Ingredients Gathering: Gather 3 large leeks, 3 large potatoes (such as Yukon Gold or Russet), 1 onion (diced), 2 cloves of garlic (minced), 4 cups of low-sodium chicken or vegetable broth, 1 cup of milk (any type), 2 tablespoons of unsalted butter, salt and pepper to taste, and optional toppings such as chopped fresh chives and a drizzle of olive oil.

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Prepare Ingredients: Trim the dark green tops and root ends from the leeks. Slice the leeks in half lengthwise, then rinse them under cold water to remove any grit. Slice the leeks thinly. Peel and dice the potatoes.

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Sauté Vegetables: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the sliced leeks and diced onion, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

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Add Potatoes and Broth: Add the diced potatoes to the pot, along with the low-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the potatoes are fork-tender.

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Blend Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

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Add Milk: Stir in the milk until well combined. If the soup is too thick, you can add more milk to reach your desired consistency.

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Season: Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.

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