You never have to worry about dishes after serving Potato Leek Soup; every bowl will be scraped clean before the meal is over! The delicate, sweet, oniony flavors of the leek pair wonderfully with the heartiness of the potatoes, making this a homey and wholesome soup. Potato Leek Soup has richness and creaminess to bring out the best of its savory flavors and make this a meal you can't help but sip from the bowl.
Ingredients• 2 tablespoons butter • 4 leeks, washed of all grit, with white and pale green parts chopped • 6 cups russet potatoes, peeled and sliced • 7 cups veggie broth • 1 cup heavy cream
In a large soup pot on the stove-top on medium heat, melt the butter.
Add the leeks and fry them until they are soft but not browned.
Add the potatoes and veggie broth.
Simmer the broth until the potatoes are tender and falling apart, for about 30-40 minutes.
Using an immersion blender, process the soup until smooth.
Add the heavy cream and mix until completely combined.