Potato Leek Soup
Potato Leek Soup is a classic! Just a few simple ingredients create such a cozy and silky soup!
- 6 medium russet potatoes, cleaned, peeled & diced
- 4 medium leeks (light green & white sections only), sliced into half moons & thoroughly rinsed
- 6 tbsp butter, salted
- 3 cups vegetable broth
- 2 cups whole milk
- salt & pepper, to taste
- freshly chopped chives, grated cheddar cheese, cream
Melt the butter in a large pot over medium high heat. Add the leaks & saute for 4-6 minutes or until softened.
Add the potatoes and vegetable broth. Stir to combine. Lower the heat to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
Add the milk & heat through. Add salt & pepper to taste. Remove from heat.
You can serve the soup as is. However, I chose to blend the ingredients until smooth. Using a blender or immersion blender, blend until smooth. Be careful of the heat. You may have to blend in batches.
Serve with chives and any other preferred toppings. I like to add a splash of cream and make a pretty swirl!