Comforting Baked Potato and Leek Soup
Warm up with this creamy and comforting Baked Potato and Leek Soup — a cozy, flavorful blend of tender potatoes and sweet leeks simmered in rich broth and cream. Perfect for chilly nights or as a comforting starter at dinner gatherings.
Equipment
- Large Pot
- Immersion Blender or Regular Blender
Ingrédients
- 4 large potatoes peeled and diced
- 2 leeks cleaned and sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- salt and pepper to taste
- chopped chives for garnish
Instructions
- Wash, peel, and dice the potatoes. Clean and slice the leeks into thin half-moons.
- In a large pot, heat olive oil over medium heat. Add leeks and sauté for 5–7 minutes until softened and fragrant.
- Add diced potatoes to the pot and pour in the vegetable or chicken broth. Stir to combine and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 20 minutes, until the potatoes are tender.
- Blend the soup using an immersion blender (or in batches using a regular blender) until smooth and creamy.
- Stir in the heavy cream and season with salt and pepper to taste. Adjust the consistency with extra broth or water if needed.
- Ladle into bowls, garnish with chopped chives, and serve hot.
Notes
For a lighter version, substitute heavy cream with milk or plant-based cream. Add crispy bacon bits or shredded cheese for extra flavor. This soup freezes well for up to three months.