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–+ servings
Potato Leek Soup Lunch Recipe Supa de praz cu cartofi reteta pranz

Potato Leek Soup

A creamy, comforting potato leek soup with a delicate flavor -- the kind of classic dish that warms you up on a cool day.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Choose Serving Size 6

Ingredients 

  • 3 tablespoons butter
  • 4 stalks leeks only the white part, sliced
  • 3 cloves garlic crushed
  • 1 kg white potatoes cleaned and cut into cubes
  • 7 cups vegetable stock
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup liquid cream
  • ½ cup chives chopped

Instructions

  • In a large pot over medium heat, add the butter. Once melted, add the sliced leeks and crushed garlic and cook, stirring, for 10 minutes, until the leeks become soft and slightly golden.
  • Add the potatoes, stock, bay leaves, thyme, salt and pepper and leave on high heat until it comes to a boil. Once boiling, reduce the heat to low and cover with a lid. Let it cook for 15 minutes, or until the potatoes are soft.
  • Remove the thyme sprigs and bay leaves from the pot.
  • Puree with an immersion blender until the soup becomes smooth and creamy.
  • Stir in the liquid cream until incorporated, then leave on low heat for another 2-3 minutes.
  • Serve the soup hot, sprinkled with chopped chives.

Notes

To make it vegan, swap the butter for olive oil and the liquid cream for a plant-based cooking cream (or oat/rice milk). Rinse the sliced leeks well to remove any grit before cooking. Store leftovers in an airtight container in the fridge for up to 3 days.