Potato Leek Soup is the definition of cozy comfort food. With tender potatoes, sweet leeks, and a touch of creamy milk, every spoonful is velvety and satisfying. The slow-sautéed onions and carrots bring out a natural sweetness that balances the savory flavors beautifully.
This classic soup is simple, nourishing, and easy to prepare. Whether you serve it as a starter or enjoy it as a light meal with crusty bread, it’s guaranteed to warm you through. Historically, potato leek soup has roots in French and Irish kitchens, where humble ingredients came together to create a dish both filling and flavorful.
Perfect for chilly nights or whenever you need a bowl of comfort, this Potato Leek Soup is a timeless recipe you’ll come back to again and again.
INGREDIENTS
4 cups cubed Potato
2 cups chopped Onion
2 cups chopped Leek
2 cups shredded Carrot
1/2 cup of Milk
5 tbsp. Olive Oil
1 tsp. Sea Salt
1 tbsp. Seasoning Blend
*including onion, garlic, celery and parsley
10 cups of Water
INSTRUCTIONS
1. Simmer potatoes: In a large pot, combine water and potatoes. Simmer gently for about 10 minutes.
2. Refresh water: Drain the pot, replace with fresh water, and bring back to a boil.
3. Sauté vegetables: In a separate skillet, sauté leeks, onions, and shredded carrot for 15–20 minutes, or until golden brown.
4. Combine and cook: Add the sautéed vegetables and remaining ingredients to the potatoes. Stir well and boil for another 15 minutes.
5. Blend and serve: Stir to blend, or let cool slightly and puree with a blender. Reheat if needed and serve hot.
Bon Appetit!
Be the first to comment