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Creamy potato leek soup is one of those quintessential dishes that embodies warmth and comfort, making it a beloved staple in kitchens around the world. This rich, velvety soup is not only nourishing but also incredibly versatile, perfect for serving on chilly winter nights or as a light starter for a lovely spring dinner. The combination of tender leeks and creamy potatoes creates a harmonious blend of flavors and textures that can satisfy any palate.

Creamy Potato Leek Soup

Warm up with a bowl of creamy potato leek soup, a comforting classic perfect for any season! This rich and velvety soup combines tender leeks and buttery Yukon Gold potatoes for a delightful flavor experience. Easy to make, it's packed with nutrients and can be customized to fit your dietary needs. Pair it with crusty bread and fresh chives for a meal everyone will love. Discover the simple steps to create this nourishing dish! #PotatoLeekSoup #ComfortFood #HealthyEating #SoupRecipes #CookingAtHome #Foodie #Yummy
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Ingredients
  

4 medium leeks, white and light green parts only, cleaned and sliced

3 medium Yukon Gold potatoes, peeled and diced

1 medium yellow onion, chopped

4 cups vegetable broth (or chicken broth)

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

2 tablespoons olive oil

2 tablespoons unsalted butter

2 teaspoons garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

Fresh chives, chopped (for garnish)

Optional: Crusty bread for serving

Instructions
 

Prepare the Leeks: In a large pot, heat the olive oil and butter over medium heat. Add the sliced leeks and chopped onion, sautéing until softened, about 5-7 minutes. Stir occasionally to prevent browning.

    Add Garlic and Thyme: Add minced garlic and thyme to the pot, cooking for an additional 1-2 minutes until fragrant.

      Incorporate Potatoes and Broth: Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth, ensuring the potatoes are submerged. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer the soup in batches to a countertop blender; be cautious as the soup will be hot.)

          Add Cream: Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Allow to simmer for another 5 minutes to heat through.

            Serve: Ladle the soup into bowls and garnish with fresh chives. Serve warm, accompanied by crusty bread if desired.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6