Creamy Potato and Leek Soup

Ingredients (Serves 4-6):

• 3 large leeks (white and light green parts only, sliced thinly)
• 2 tablespoons butter (or olive oil for a lighter version)
• 4 medium potatoes (peeled and diced)
• 1 medium onion (chopped)
• 4 cups vegetable stock (or chicken stock)
• 1 cup heavy cream (or milk for a lighter option)
• 2 cloves garlic (minced)
• Salt and pepper (to taste)
• 1/2 teaspoon dried thyme (optional)
• Chopped fresh parsley or chives (for garnish)

Instructions of Creamy Potato and Leek Soup:

Follow for more recipes:

1. Prepare the Vegetables:
   • Wash the leeks thoroughly to remove dirt, then slice thinly.
   • Peel and dice the potatoes.
2. Sauté the Aromatics:
   • In a large pot, melt the butter over medium heat.
   • Add the sliced leeks, onion, and garlic. Sauté until soft and fragrant (about 5 minutes).
3. Cook the Soup Base:
   • Add the diced potatoes, thyme (if using), and stock to the pot.
   • Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
4. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
   • If you prefer a chunkier soup, blend only half the mixture and mix it back in.
5. Add Cream:
   • Stir in the heavy cream or milk. Warm the soup over low heat without letting it boil.
   • Season with salt and pepper to taste.
6. Serve and Garnish:
   • Ladle the soup into bowls and garnish with fresh parsley or chives.
   • Serve with crusty bread or a side salad for a complete meal.

Tips

• For extra richness: Add a dollop of sour cream or shredded cheese on top.
• Make it vegan: Replace butter with olive oil, cream with coconut milk, and use vegetable stock.
• Add protein: Stir in cooked bacon bits, shredded chicken, or crispy tofu cubes.

Enjoy this creamy and warming Creamy Potato and Leek Soup perfect for a cozy winter evening! 🍲