Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup half and half
Instructions
- Prepare the Leeks: Clean and slice the leeks, making sure to remove any dirt trapped between the layers.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 2 minutes.
- Add Spices and Potatoes: Stir in the salt, black pepper, red pepper flakes (if using), onion powder, and garlic powder. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Add Half and Half: Stir in the half and half and heat the soup gently over low heat until warmed through. Do not let it boil.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil or a sprinkle of chopped fresh herbs if desired. Enjoy!
Notes
For a vegan version, substitute the half and half with coconut milk or any plant-based milk.
If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
Adding a splash of white wine during the sautéing process can add a nice depth of flavor to the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, European
Keywords: Potato Leek Soup, easy potato leek soup, vegetarian soup recipe, creamy leek soup, classic soup recipes