Potato and Leek Soup
Creamy Potato and Leek Soup combines tender Yukon Gold potatoes, buttery leeks, and rich cream for a velvety, comforting dish. Perfect with crusty bread or as a cozy standalone meal.
8 Servings
Ingredients
- 1 cup Butter
- 2 Large Leeks cleaned and thinly sliced
- Salt and Black Pepper to taste
- 1 tablespoon Cornstarch
- 4 cups Chicken Broth or vegetable broth for a vegetarian option
- 4 cups Yukon Gold Potatoes peeled and diced
- 2 cups Heavy Cream or as preferred
Instructions
Prepare the Leeks
- Melt the butter in a large soup pot over medium heat. Add the sliced leeks and season lightly with salt and black pepper. Cook for approximately 15 minutes, stirring occasionally, until the leeks are tender and fragrant.
Incorporate the Broth and Potatoes
- Dissolve the cornstarch in the chicken broth, ensuring no lumps remain. Pour the broth into the pot with the leeks and stir thoroughly. Add the diced Yukon Gold potatoes and bring the mixture to a boil over medium-high heat.
Simmer Until Tender
- Once boiling, reduce the heat to a gentle simmer. Cover the pot and allow the soup to cook for approximately 30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Add the Cream
- Gradually stir in the heavy cream, adjusting the amount to achieve your desired level of richness. Allow the soup to simmer for an additional 5 minutes, ensuring all ingredients are heated through and well combined.
Season and Serve
- Taste the soup and adjust the seasoning with additional salt and black pepper if necessary. Serve hot, garnished with fresh herbs if desired, alongside crusty bread or crackers.
Notes
To make this recipe gluten-free, replace the cornstarch with an equal amount of gluten-free thickener, such as arrowroot powder. Additionally, confirm that your chicken broth is certified gluten-free to avoid cross-contamination.