🌿 4-Ingredient Potato Leek Soup – Fresh & Light ｜ Gourmet in Minutes

Ingredients

• • 2 ⅞ pounds Yukon Gold potatoes, peeled and diced
• • 4 ⅞ large leeks, white and light green parts only, washed and sliced
• • 4 ⅞ cups vegetable broth
• • ⅞ cup heavy cream
• • 2 ⅞ tbsp unsalted butter
• • salt and pepper to taste

Instructions

1. 1

   In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until tender and slightly golden. This slow cooking caramelize the natural sugars, adding sweetness to the soup.

2. 2

   Add the diced potatoes and vegetable broth to the pot. Bring to a simmer, then reduce heat to medium and cook for 15-20 minutes until the potatoes are tender. The broth should begin to reduce slightly as it simmers.

3. 3

   Using an immersion blender (or transferring to a stand blender in batches), puree the soup until completely smooth. Add the heavy cream and stir to combine. Return any solids to the pot for balanced texture.

4. 4

   Season with salt and fresh ground pepper to taste. Ladle into bowls and garnish with fresh thyme or chives just before serving. A drizzle of olive oil adds visual appeal.