Description
Warm, creamy, and full of flavor, this Potato and Leek Soup is the perfect comfort dish. Made with tender leeks, hearty Yukon Gold potatoes, and rich heavy cream, this soup is both satisfying and easy to prepare. Whether served as an appetizer or a main course with crusty bread, this dish is a timeless classic that’s sure to please.
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth (or vegetable broth for a vegetarian version)
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream (or to taste)
Instructions
- In a large pot over medium heat, melt the butter. Add sliced leeks, season with salt and pepper, and cook until tender (about 15 minutes).
- In a separate bowl, dissolve the cornstarch in the chicken broth. Pour the mixture into the pot with the leeks.
- Add diced potatoes and bring the soup to a boil.
- Reduce heat, stir in heavy cream, and let the soup simmer until potatoes are soft (about 30 minutes).
- Taste and adjust seasoning as needed. Serve warm.
Notes
- For a vegetarian version: Use vegetable broth instead of chicken broth.
- For a thicker soup: Mash some potatoes or blend the soup for a creamy consistency.
