Description
This creamy potato leek soup recipe is easy to make with simple ingredients and always tastes so comforting.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, sliced and rinsed well
- 4 large cloves garlic, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled (optional*) and diced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1/2 cup freshly grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- chopped fresh chives or scallions, for garnish
Instructions
- Sauté the leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until soft but not browned.
- Add garlic and seasonings: Stir in the garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer the soup: Add the potatoes, broth, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, or until the potatoes are tender.
- Remove bay leaf and blend: Discard the bay leaf. Use an immersion blender to purée the soup until smooth (or blend in batches). For a chunkier texture, blend only half.
- Add Parmesan and lemon: Stir in the grated Parmesan and lemon juice until smooth and melted. Add the cream or milk if using. Taste and add more salt, pepper or lemon juice as needed.
- Serve: Ladle into bowls and top with chives or scallions and a twist of black pepper. Enjoy!