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There are few dishes that evoke the same level of comfort as a warm bowl of creamy potato leek soup. This classic soup, often enjoyed during chilly evenings or rainy afternoons, offers a soothing experience that wraps you in its velvety embrace. The creamy texture paired with the rich, earthy flavors makes it a favorite among many. Whether you are serving it for a cozy family dinner, a gathering of friends, or simply preparing meals for the week, this soup fits effortlessly into any occasion.

Creamy Potato Leek Soup

Warm up with a bowl of creamy potato leek soup that combines buttery Yukon Gold potatoes and sweet leeks for a comforting dish perfect for any occasion. This versatile soup can be a light starter or a hearty main course and can be easily customized with spices, garnishes, or even proteins. Enjoy its velvety texture and rich flavors with your loved ones! #PotatoLeekSoup #ComfortFood #SoupLovers #CozyEats #RecipeIdeas #Foodie #HealthyEating
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Ingredients
  

4 medium Yukon Gold potatoes, peeled and diced

3 large leeks, cleaned and sliced (white and light green parts only)

1 medium onion, diced

4 cups vegetable or chicken broth

1 cup heavy cream (or coconut cream for a dairy-free version)

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh chives, chopped, for garnish

Optional: lemon zest for brightness

Instructions
 

Prepare the leeks: Slice the leeks. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced leeks, and sauté for about 5 minutes until they start to soften. Stir occasionally to prevent browning.

    Sauté the aromatics: Add the diced onion and minced garlic to the pot, cooking for an additional 3-4 minutes until the onion becomes translucent.

      Add potatoes: Stir in the diced potatoes along with dried thyme, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.

        Pour in the broth: Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.

          Blend the mixture: Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender (be cautious with hot liquids).

            Stir in the cream: After blending, return to low heat and stir in the heavy cream (or coconut cream). Adjust seasoning with more salt and pepper if needed. If using lemon zest, add this at the end.

              Serve: Ladle the creamy soup into bowls, optional top with fresh chives. Serve warm with crusty bread.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6