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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)
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