I don’t believe when it comes to comfort foods on a cold winter night, anything beats a nice hearty, tasty soup. I am guilty of not sharing my soup recipes on this blog, so I decided to do just that today. I think the only other one I have shared before is the homemade chicken noodle soup recipe. I fell in love with this creamy potato leek soup recipe, a few years back.

When you think soup recipe, you want something easy with readily available ingredients, right? Well that is exactly what you get with this one. In fact whenever, you have some leftover potatoes, you can just use them to make this soup instead. Preparation time is about 10 minutes, and your soup will be ready in just half an hour.

Here’s What You’ll Need:

• leeks
• potatoes
• yellow onion
• vegetable broth
• light cream
• butter
• garlic
• chives
• salt
• black pepper
• cayenne (optional)
• dutch oven or large pot
• food processor or blender

Before you get started clean and chop your ingredients as per instructions. Then with everything laid out you can bring out your pot and melt the butter in it. The leeks, garlic and onion go in first and let them soften as they cook for about 5 minutes. The potatoes go in next, and season with salt, pepper as well as the cayenne pepper if you opt for it. Cover and let cook for another 5 minutes.

Add your broth into the pot and bring to a boil. It is time to lower the heat and allow the contents to simmer for at least 10 minutes. I just use my immersion blender to puree the contents. The food processor option is faster but more labor intensive. LOL. The cream goes in last. Let it cook for about 5 minutes before your soup is ready to serve. Don’t forget the chives on top.

You can follow step by step instructions on the Dishing Delish blog, here…

Creamy Potato Leek Soup Recipe

You can watch the video below on how to make creamy potato leek soup…

You can watch the video below on old fashioned potato leek soup…

You can watch the video below on creamy leek and potato soup – with no cream!…

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