Quick & Easy Potato Leek Soup
75% authentic · American
A simplified version of the classic, using fewer ingredients and a faster cooking time, perfect for a weeknight meal.
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Ingredients
- Leeks2 large
- Potatoes1 lb Russet
- Vegetable Broth4 cups
- Milk1 cup
- Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Parsleyfor garnish
Steps
- 1
Clean and thinly slice leeks, using only the white and light green parts.
- 2
Peel and dice potatoes into 1/2-inch cubes.
- 3
Heat olive oil in a pot over medium heat. Add leeks and sauté until softened, about 5 minutes.
- 4
Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- 5
Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, blend in batches until desired consistency is reached.
- 6
Stir in milk and heat through gently. Do not boil.
- 7
Season with salt and pepper.
- 8
Serve hot, garnished with fresh parsley.
