This Creamy Leek and Potato Soup Recipe is easy to make and sure to warm you up during cold weather days.
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and diced
4 medium leeks, white & pale green parts only, rinsed, and thinly sliced
3 carrots, diced
4 cups vegetable stock
1 tablespoon fresh chopped parsley
2 teaspoons dried tarragon
Salt & Pepper, to taste
1⁄2 cup of heavy cream
Heat olive oil in a large pot over medium-high heat. Add leeks to oil and cook for 4-5 minutes. Add the carrots to the leeks and continue to cook an additional 3-4 minutes.
Stir the vegetable stock, potatoes, and seasonings into the leek and carrot mixture. Cook for 20 minutes or until potatoes are tender, stirring occasionally.
Remove pot from heat. Allow soup to cool slightly. Using an immersion blender, puree the soup until smooth or until desired consistency. Add in cream, mix and serve.
–If you don’t have an immersion blender, you can puree the soup in small batches in a blender or food processor. Return soup to pot once it has all been pureed.
–Chicken stock can be substituted for vegetable stock, if you prefer.
- Category: Soup
- Method: Blend
- Cuisine: American
Keywords: leeks, potato, vegetable, easy dinner, heavy cream,