- 2 large leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives or parsley, chopped (optional)
- Slice and rinse leeks thoroughly to remove dirt.
- Heat butter and olive oil in a large pot over medium heat.
- Add leeks and onion, cooking until soft and fragrant.
- Stir in garlic and cook for 1 minute.
- Add diced potatoes and pour in broth.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in heavy cream if using and season with salt and pepper.
- Simmer for a few more minutes to combine flavors.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Skip cream for a lighter or vegan version.
- Add bacon or ham for a smoky flavor.
- Use coconut milk or plant-based cream for dairy-free option.
- Freeze without cream for best results.
- Add broth when reheating if soup thickens.
- Author: oussama
- Prep Time: 15 minutes
- Cook Time: 30 minutes