Potato Leek Soup

Potato Leek Soup

Ingredients:

• 3 large leeks, white and light green parts only, cleaned and sliced
• 3 tablespoons unsalted butter
• 4 large russet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 cup heavy cream (optional for extra creaminess)
• Salt and freshly ground black pepper to taste
• 2-3 tablespoons olive oil (for drizzling)
• Sliced green onions or chives (for garnish)

Instructions:

1. Prepare the Leeks:

• Clean the leeks: Leeks often have dirt hidden between their layers. To clean, slice the leeks lengthwise, rinse thoroughly under cold water, and then slice them thinly.

2. Sauté the Leeks:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, until they are soft and translucent. Be careful not to let them brown.

3. Add the Potatoes:

• Add the diced potatoes to the pot and stir to combine with the leeks.

4. Add Broth and Water:

• Pour in the vegetable or chicken broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are very tender.

5. Blend the Soup:

• Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return the pureed soup to the pot.
• If you prefer a chunkier soup, you can blend only half of the soup and leave the rest with some texture.

6. Add Cream (Optional):

• For an extra creamy soup, stir in the heavy cream. Taste and adjust the seasoning with salt and freshly ground black pepper.

7. Serve:

• Ladle the soup into bowls. Drizzle a little olive oil over the top of each bowl and garnish with sliced green onions or chives.

8. Enjoy:

• Serve hot, accompanied by crusty bread or croutons if desired.

Tips:

• Leek Selection: Choose leeks that are firm with dark green tops and white bottoms. Avoid leeks that are wilted or discolored.
• Broth: For a richer flavor, you can use all chicken broth instead of a mix of broth and water.
• Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.

This Potato Leek Soup is simple, yet elegant, making it a perfect dish for a cozy dinner or a sophisticated starter for a larger meal. Enjoy!