Leek and Potato Soup

There’s nothing quite like a warm bowl of Leek and Potato Soup on a chilly day. This classic soup is creamy, comforting, and bursting with flavor. With just a few simple ingredients, you can create a dish that’s not only delicious but also nutritious. Perfect as a starter or a main dish, this soup is a great way to use up leeks and potatoes while enjoying their wonderful flavors.

Why You’ll Love This Leek and Potato Soup

This soup is a delightful combination of earthy leeks and creamy potatoes, creating a velvety texture that’s both satisfying and heartwarming. It’s easy to make, can be prepared in under an hour, and is a great way to sneak in some vegetables. Plus, it’s naturally gluten-free and can be easily adapted for a vegan option.

Ingredients for Leek and Potato Soup

Here’s what you’ll need:

  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut milk for a vegan option)
  • 2 tablespoons olive oil or butter
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)

Leave a Comment