With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring, take storage potatoes, spring leeks, and the best vegetable stock you can find, whether its homemade or boxed. Adding a hefty pour of cream brings decadence that will satisfy you even if you’d rather soup season were behind you. An immersion blender makes quick work of creating the smooth texture, but don’t be afraid to leave the soup chunky or use a countertop blender if that’s what you’ve got. Crusty bread makes this soup a meal!
Potato Leek Soup
Total Time: 45 minutes
6 cups russet potatoes, peeled and chopped
6 cups leeks, chopped, white and light green parts only
3 quarts vegetable stock
2 cups cream
4 teaspoons sea salt
- Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
- Using an immersion blender, blend soup until smooth.
- Turn off heat and add cream and salt.
- Serve with crusty bread.