Creamy Potato Leek Soup
This Creamy Potato Leek Soup is a cozy and flavorful dish, combining the smooth texture of russet potatoes with the delicate, slightly sweet flavor of leeks. The creamy broth makes it a satisfying meal on its own, or a perfect starter to any meal.
Ingredients
- 1 stick butter
- 3 leeks halved and sliced
- 3 cloves garlic minced
- 6 cups chicken stock
- 6 russet potatoes halved and sliced
- 1 cup half & half
- Salt and pepper to taste
- Freshly cracked pepper for garnish
- Sliced green onions for garnish
Instructions
- Trim and clean the leeks thoroughly, then slice.
- Slice the potatoes with skins on.
- Melt butter in a large pot over medium-low heat.
- Add leeks and cook until softened.
- Stir in garlic and cook briefly.
- Add stock and potatoes.
- See full steps with tips & photos → https://p4pd.org/creamy-potato-leek-soup/
Notes
- Make Ahead: Store in the fridge for up to 3 days or freeze for 2 months.
- Vegan Option: Use dairy-free butter and coconut or almond milk.
- Extra Creaminess: Add more half & half or heavy cream for a richer texture.