Samantha Nicole You never have to worry about dishes after serving Potato Leek Soup; every bowl will be scraped clean before the meal is over! The delicate, sweet, oniony flavors of the leek pair wonderfully with the heartiness of the potatoes, making this a homey and wholesome soup. Potato Leek Soup has richness and creaminess to bring out the best of its savory flavors and make this a meal you can’t help but sip from the bowl.
Ingredients
- 2 tablespoons butter
- 4 leeks, washed of all grit, with white and pale green parts chopped
- 6 cups russet potatoes, peeled and sliced
- 7 cups veggie broth
- 1 cup heavy cream
Directions
Step 1 –In a large soup pot on the stove-top on medium heat, melt the butter.
Step 2 –Add the leeks and fry them until they are soft but not browned.
Step 3 –Add the potatoes and veggie broth.
Step 4 –Simmer the broth until the potatoes are tender and falling apart, for about 30-40 minutes.
Step 5 –Using an immersion blender, process the soup until smooth.
Step 6 –Add the heavy cream and mix until completely combined.
Step 7 –Serve!
