Leek and Potato Soup

Kitchen Equipment You’ll Need:

• Large pot or Dutch oven
• Wooden spoon
• Immersion blender or regular blender
• Cutting board and knife

Step-by-Step Recipe for Leek and Potato Soup

1. Prepare the Leeks

Begin by cleaning the leeks. Slice them lengthwise and rinse under cold water to remove any dirt or grit. Chop the leeks into thin slices.

2. Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and leeks, sautéing for about 5 minutes until they soften and become fragrant. Stir in the minced garlic and cook for another minute.

3. Add the Potatoes and Broth

Add the diced potatoes to the pot, stirring to combine. Pour in the vegetable or chicken broth, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

4. Blend the Soup

Once the potatoes are cooked, remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.

5. Add Cream

Stir in the heavy cream (or coconut milk) and heat the soup over low heat until warmed through. Taste and adjust the seasoning as needed.

6. Serve

Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Serve hot with crusty bread for dipping.

Tips and Variations

• Vegan Option: Substitute heavy cream with coconut milk or cashew cream for a dairy-free version.
• Herb Variations: Add fresh herbs like thyme or dill for an extra flavor boost.
• Extra Vegetables: Feel free to add other vegetables like carrots or celery for added nutrition.
• Texture: For a chunkier soup, reserve some of the cooked potatoes before blending and stir them back into the soup after blending.

How to Store and Reheat Leftovers

Leftover Leek and Potato Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave in short intervals.

Freezing:

This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Leek and Potato Soup is delightful on its own, but here are a few ideas to round out your meal:

• Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
• Salad: A light green salad with vinaigrette pairs well with the rich soup.
• Cheese Toast: Top some bread with cheese and toast it for a comforting accompaniment.