#Good Example –
**Comforting and Delicious Potato Leek Soup**
Potato Leek Soup is a delectable combination of leeks and potatoes boiled in vegetable broth until tender then blended till smooth, garnished with fresh chives to bring a dash of freshness. Whether it’s a cold day or when you’re in need of some comfort, this dish is the perfect pick.
**Why Make this Recipe**
Potato Leek Soup is not just simple to make but it fills your home with a fantastic aroma that screams comfort, love, and happiness. Moreover, it packs a healthy punch with high fiber content from the potatoes and vitamins from the leeks.
**How to Make Potato Leek Soup**
Potato Leek Soup needs a few basic ingredients and under an hour to prepare.
**Ingredients**
– 3 large leeks, sliced & cleaned
– 2 Tbsp butter
– 4 medium potatoes, peeled & diced
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Chopped fresh chives, garnish
**Directions**
1. Melt the butter in a pot over medium heat. Then add leeks, cook until soft (about 5 minutes).
2. Add potatoes, stir to combine with leeks.
3. Add vegetable broth, simmer until potatoes are cooked (around 20 minutes).
4. Remove from heat & blend till smooth and creamy doing it alternately or use an immersion blender.
5. Add heavy cream, season with salt and pepper. Heat it for a few minutes.
6. Serve hot, garnishing with chives if you wish.
**How to Serve Potato Leek Soup**
To make the meal wholesome, serve this soup hot along with toasted garlic bread or a simple green salad. You could also top it with crunchy bacon bits or croutons.
**How to Store Potato Leek Soup**
This soup stores quite well. Let it cool, then store it in a container with a tight lid and refrigerate. You can keep it for up to 3 – 4 days. But remember to reheat only what you need, to maintain its freshness.
**Tips To Make Potato Leek Soup**
1. Adjust the consistency of the soup by either adding more vegetable broth if it is too thick, or simmering it longer if it’s too thin.
2. Add some ground white pepper if you like a little kick to your soup.
3. If you don’t have an immersion blender, carefully transfer the soup into a stand blender.
**Variation**
For a different taste, try substituting the potatoes with sweet potatoes or butternut squash.
**FAQs**
1. **Can I make Potato Leek Soup in a slow cooker?**
Yes, you can. Just sauté the leeks in a pan and then transfer them along with other ingredients to the slow cooker. Cook it on low for 6-8 hours.
2. **Can I freeze this soup?**
Yes, but freeze it before adding the cream. When ready to eat, thaw, heat, and then add the cream.
3. **What can I substitute for leeks?**
If you don’t have leeks, you can use onions in its place, although the flavor will not be exactly the same.