Creamy Potato Leek Soup

  • 3 large leeks, washed and dark green parts/roots removed, chopped

  • 3 large Yukon gold potatoes, peeled and chopped into 1-inch pieces

  • 1 medium yellow onion, chopped

  • 4 1/2 cups vegetable broth

  • 1/4 cup light cream

  • 3 tbsp butter

  • 2 cloves garlic, minced

  • 2 tbsp chives or scallions, chopped

  • 1/2 tsp salt, or to taste

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne, optional

INSTRUCTIONS 

  • Melt butter in 3-quart pot over medium heat.

  • Add garlic, onion, and leeks. Cook until softened (about 5 minutes).

  • Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).

  • Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).

  • Either use an immersion blender, or ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is.

  • Once pureed soup is returned to pot, reduce heat to low and stir in cream. Cook for an additional 3-5 minutes or until hot.

  • Top with chives or scallions and serve.

Recipe from dishingdelish