Perfect Potato Leek Soup Creamy and Flavorful Recipe

Ingredients

• 4 large russet potatoes, peeled and diced
• 3 large leeks, washed thoroughly and sliced (white and light green parts only)
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream for a vegan option
• 3 tablespoons unsalted butter or olive oil for a vegan option
• 2 cloves garlic, minced
• to taste salt and pepper
• optional fresh chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat (or heat olive oil for vegan option).
2. Add the chopped onions and sliced leeks, sauté them for about 5-7 minutes until they are soft and fragrant, stirring occasionally.
3. Stir in the minced garlic and cook for an additional minute until it becomes aromatic.
4. Add the diced potatoes to the pot, stirring well to combine them with the leek mixture.
5. Pour the vegetable broth into the pot, increase the heat, and bring it to a gentle boil.
6. Reduce the heat to a simmer and cook for about 20-25 minutes or until the potatoes are tender.
7. Once the potatoes are soft, blend the soup using an immersion blender until smooth and creamy. You can also transfer it to a blender in batches if you don't have an immersion blender.
8. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
9. Allow the soup to warm on low heat for an additional 5 minutes to blend flavors.
10. Serve hot, garnished with fresh chives if desired.