Creamy Leek and Potato Soup
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Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sliced leeks. Sauté until softened and fragrant, about 5-7 minutes.
- 2
Add the minced garlic and diced potatoes, stirring well for another 2-3 minutes.
- 3
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
- 4
Once the potatoes are soft, use an immersion blender to blend the soup until it reaches your desired creaminess. (Alternatively, you can carefully transfer the soup in batches to a blender if you don’t have an immersion blender.)
- 5
Stir in the milk and season with salt and pepper to taste. Let it heat through for another 5 minutes.
- 6
Serve hot, garnished with fresh chives or parsley if desired.
This silky smooth soup is perfect for a cozy evening. The leeks bring a beautiful sweetness, while the potatoes make it wonderfully hearty. A bowl of this soup feels like a warm hug!
