About the Recipe
Potato and leek soup is the essence of autumn comfort food. It uses seasonal ingredients like potatoes and leeks, which are at their best this time of year. This soup is completely vegetarian and can be made richer with the addition of cream for a creamier version or kept simple for a lighter, fully plant-based option.
Ingredients
4 medium potatoes
3 leeks
1 small onion
1 liter (about 4 cups) vegetable broth
2 tablespoons extra virgin olive oil
200 ml (about ¾ cup) heavy cream (optional)
Salt and pepper to taste
Fresh chives for garnish
Toasted bread or croutons
Preparation
Step1
Clean the leeks by trimming off the tough green ends and slice them thinly. Peel the potatoes and cut them into cubes. Also, finely chop the onion.
Step2
In a large pot, heat the olive oil and sauté the onion and leeks over medium-low heat until they soften. Add the cubed potatoes and stir for a couple of minutes.
Step3
Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Step4
Once the vegetables are cooked, use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, leave some potato pieces intact. If you want an even richer soup, you can stir in the heavy cream at this point, mixing well to incorporate it. Season with salt and pepper to taste.
Step5
Garnish with chopped fresh chives and a drizzle of extra virgin olive oil. Serve hot, accompanied by toasted bread or croutons.
Why I Love This Dish
I love potato and leek soup because it’s one of those recipes you can make in large batches, perfect for days when you have little time but still want something nutritious and homemade. You can also make extra and freeze it in portions, so it’s ready to heat up whenever you need it.