Description
A warm and comforting bowl of Winter Leek and Potato Soup is the perfect way to beat the chill. This creamy, hearty soup combines tender potatoes, sweet leeks, and a hint of garlic for a dish that’s both simple and satisfying. Whether you enjoy it as a starter or a main course, it’s guaranteed to become a cold-weather favorite.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 2 leeks, cleaned and chopped (white and light green parts)
- ½ cup onion, chopped
- 6 starchy potatoes (like Russet), peeled and cubed
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup half-and-half
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Optional Additions:
- 4 ounces shredded Cheddar cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare Your Ingredients:
- Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove any dirt. Chop the white and light green parts into small pieces.
- Peel and cube the potatoes, ensuring uniform size for even cooking.
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the leeks and onion, and sauté for about 5 minutes until the leeks are soft and the onion is translucent.
- Cook the Potatoes:
- Add the cubed potatoes to the pot and stir to coat them in the butter mixture.
- Pour in the chicken broth (or vegetable broth) and bring to a gentle simmer.
- Reduce the heat to medium-low, cover, and cook for 20–25 minutes, or until the potatoes are tender enough to pierce with a fork.
- Blend the Soup (Optional):
- Add Creaminess:
- Stir in the half-and-half and let the soup simmer for an additional 10–15 minutes.
- If using, mix in the shredded Cheddar cheese and stir until fully melted and incorporated.
- Season and Serve:
- Stir in the garlic powder and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley for a fresh, herby finish.
Notes
- Potato Choice: Starchy potatoes like Russet or Yukon Gold work best for a creamy texture.
- Vegetarian Option: Swap chicken broth with vegetable broth to make the soup vegetarian-friendly.
- Make It Dairy-Free: Substitute half-and-half with oat milk, almond milk, or coconut milk for a vegan version.
- Add Protein: Enhance the soup with cooked bacon, shredded chicken, or crumbled sausage for a heartier meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
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- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food