Simple Potato Leek Soup (Printable Version)
# What You'll Need:
→ Vegetables
01 -
250 grams leeks, cleaned and sliced into thin half-moons
02 -
500 grams Yukon Gold or Russet potatoes, diced (peeling optional)
03 -
1 clove garlic, minced (optional)
→ Liquids and Fats
04 -
15 milliliters olive oil or 15 grams unsalted butter
05 -
1 liter vegetable or chicken broth
→ Seasonings
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Fresh chives or herbs, finely chopped, for garnish (optional)
# Step-by-Step Directions:
01 -
Trim the dark green tops and roots from the leeks. Slice them lengthwise and rinse thoroughly under running water to remove all grit. Cut into thin half-moons.
02 -
Heat olive oil or butter in a large soup pot over medium heat. Add the sliced leeks and sauté gently for 8 to 10 minutes until soft and fragrant but not browned. Add minced garlic during the last minute if using.
03 -
Add diced potatoes to the pot, stirring to coat them with the fat. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender when pierced with a fork.
04 -
For a smooth texture, use an immersion blender directly in the pot to puree until creamy. Alternatively, transfer in batches to a blender. For a chunkier result, mash some potatoes with a masher.
05 -
Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh chives or herbs. Optionally drizzle with olive oil or a touch of cream. Serve hot.
# Helpful Notes:
01 -
Peeling potatoes is optional; peeled potatoes yield a smoother texture, while skins add rustic character.
02 -
Leftovers refrigerate up to 4 days or freeze for 3 months. Reheat gently.
03 -
To make vegan, substitute butter with olive oil and use vegetable broth.