Description
A quick and creamy potato and leek soup made with simple ingredients and ready in under 30 minutes.
Ingredients
2 tbsp unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
4 medium russet potatoes, peeled and diced
4 cups vegetable broth
1 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the leeks and cook for 5-6 minutes, stirring often, until soft but not browned.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the potatoes, vegetable broth, salt, and pepper, then bring to a gentle boil.
5. Reduce heat and simmer uncovered for 15 minutes, until potatoes are very tender.
6. Use an immersion blender to blend until smooth, then stir in the milk and heat through for 2-3 minutes.
Notes
Blend only half the soup if you prefer a chunkier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American