Leek soup and potato soup are both delicious, warming soups that are perfect for the fall and winter months ahead. Potato and leek go great together in soup, and luckily this soup is really easy to make and doesn’t require many ingredients. Here’s how to make some easy potato-leek soup with cream. This is hard to get wrong, so the ingredient measurements are approximate and can be used according to your own tastes.
You’ll need:
- A few leeks
- 2 or 3 potatoes
- One onion
- Garlic
- Butter
- Cream
- About 3-4 cups of water or stock
- Salt and pepper to taste
- Other veggies, if you wish
Directions
Start by chopping all your vegetables and mincing your garlic. Sautee your onions, potatoes, and leeks in the butter until the onions are translucent, then add the garlic. Cook covered until the potatoes begin to soften.
Add the liquid and boil until the vegetables are cooked through, then use an immersion blender or a sieve to make the soup creamy and uniform if you want. Or, you can simply mash it up with a masher until it’s not very chunky—it will be yummy this way too.
Finally, stir in the cream and season with salt and pepper to taste. This soup is also delicious with other vegetables added in such as mushrooms or leafy greens.
