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Cozy Potato Leek Soup

A smooth and comforting soup made with fresh leeks, starchy potatoes, and gentle seasoning, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium leeks, white and light green parts only Clean thoroughly to remove grit.
  • 2 pounds russet or Yukon Gold potatoes Russet for silkiness; Yukon Gold for creaminess.
  • 2-3 tablespoons butter or olive oil For sautéing leeks.
  • 2 cloves garlic, minced To enhance flavor.
  • 5-6 cups vegetable or chicken broth Low sodium preferred.
  • 1 leaf bay leaf
  • 1 teaspoon fresh thyme leaves or 1 sprig
  • Salt and pepper to taste
  • 1/2-3/4 cup cream or milk Optional for extra richness.
  • 1-2 teaspoons lemon juice To brighten the soup.
  • Toppings: chives, scallions, crispy bacon bits, or a swirl of yogurt For serving.

Method
 

Preparation
  1. Cut off the dark green tops and root ends of the leeks. Slice leeks lengthwise, then into half moons. Rinse thoroughly to remove grit and pat dry.
  2. Warm butter or oil in a large pot over medium heat. Add leeks and a pinch of salt. Cook for 6 to 8 minutes until soft and sweet, not browned. Stir in garlic for 30 seconds.
  3. Peel and cube the potatoes, then add to the pot along with broth, bay leaf, and thyme. Bring to a gentle simmer.
Cooking
  1. Partially cover and cook for 18 to 22 minutes, until the potatoes are very soft when poked with a fork.
  2. Remove bay leaf. Blend with an immersion blender directly in the pot for a smooth soup, or mash a bit with a potato masher for a rustic texture.
Finishing Touches
  1. Stir in cream or milk if using, then add lemon juice, salt, and pepper to taste. Ladle into bowls and top with chives or a dollop of yogurt.

Notes

For a lighter alternative, skip the cream and use a swirl of milk or almond milk. You can also mix in cauliflower or parsnips for different flavors. Keeps well in the fridge for up to 4 days; freeze before adding dairy for best texture.