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a bowl of velvety potato leek soup in a wide horizontal shot, pale and creamy with a swirl of cream and chopped chives, on a linen napkin over a wooden table, soft natural light, shallow depth of field, landscape orientation

Potato and Leek Soup

Creamy blended soup with tender potatoes and sweet sauteed leeks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon gold potatoes cubed
  • 3 large leeks white parts sliced
  • 3 tbsp butter
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp white pepper

Method
 

  1. Melt the butter in a pot and gently cook the sliced leeks until soft, about 8 minutes.
  2. Add the potatoes and broth and bring to a simmer.
  3. Cook for 20 minutes until the potatoes are very tender.
  4. Blend the soup until smooth with an immersion blender.
  5. Stir in the cream, salt, and white pepper, then warm through before serving.

Notes

Rinse the sliced leeks well since grit loves to hide between the layers.