Hearty and Creamy Potato Leek Soup
A classic comfort food, this potato and leek soup is silky smooth, naturally creamy, and full of subtle, savoury flavor. Made with simple ingredients and no heavy cream required, it’s the perfect cozy bowl for any season.
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Ingredients
- 2 tbsp oil or butter (30g)
- 2 large leeks cleaned and sliced (white and light green parts only)
- 1 large onion diced
- 750 g potatoes peeled and sliced
- 1 cup frozen peas
- 1 ½ liters water or the equivalent of vegetable broth
- 3 garlic cloves whole
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tsp vegetable stock powder if you are using water, instead of stock
- salt and pepper to taste
- chives or green onions for garnish (optional)
- drizzle of cream for garnish (optional)
Instructions
- In a large pot, heat oil over medium heat. Add leeks and onion and sauté until soft but not browned, about 5 minutes.
- Add in potatoes and water (or broth if using). Stir in vegetable stock powder, onion powder, garlic powder and fresh garlic.
- Bring to a boil, then lower heat and simmer for 20–25 minutes, until potatoes are fork-tender.
- Stir in frozen peas and allow to soften for a few minutes.
- Use an immersion blender (or regular blender in batches) to purée until smooth.
- Drizzle with cream if using and season with salt and pepper.
- Garnish with chopped chives or green onions if desired.
Servings: 6 servings
Cost: $10