Try the app
Want more recipes?
Sign up and get a trial — unlock limits and extra features.
Ingredients
- 2 tbsp olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk (or heavy cream for richer soup)
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped, for garnish (optional)
Steps
- 1**Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2**Add Potatoes and Broth:** Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
- 3**Blend the Soup:** Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be cautious when blending hot liquids; work in batches if necessary.
- 4**Add Milk and Season:** Return the blended soup to the pot (if using a standard blender). Stir in the milk (or cream). Heat gently over low heat, but do not boil. Season with salt and freshly ground black pepper to taste.
- 5**Serve:** Ladle the hot velouté into bowls. Garnish with fresh chives, if desired. Serve immediately.
Try the app
Want more recipes?
Sign up and get a trial — unlock limits and extra features.