Description
This classic leek and potato soup offers a soothing creamy texture with a hint of heat from cayenne pepper, perfect for warming up during the cooler months.
Ingredients
Units
Scale
- 3-4 medium potatoes, peeled and diced
- 3-4 leeks (light green and white parts only), cleaned and sliced
- 2-3 tablespoons butter
- 4 cups good-quality stock
- Salt and pepper, to taste
- 1/2 teaspoon cayenne pepper (or to taste)
- Pinch of nutmeg
- Fresh parsley, chopped, for garnish
Instructions
- Trim the leeks of their dark green parts, then slice down the center lengthwise, almost as if you are cutting each leek in half, but leaving it connected at the root end. Fan the cut ends out and rinse thoroughly under cold running water to remove any grit or dirt. Slice the leeks thinly.
- In a large pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes.
- Add the diced potatoes to the pot and stir to combine with the leeks.
- Pour in the stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Season the soup with salt, pepper, cayenne pepper, and a pinch of nutmeg. Adjust the seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
For the best flavor, use homemade stock or a high-quality store-bought alternative. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. If you prefer a chunkier texture, blend only half of the soup and mix it back with the unblended portion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup