3-Ingredient Potato Leek Soup
Author Notes:
A simpler take on a classic vichyssoise, this is my favorite soup to make in the winter. With a mere three ingredients, it's cheap and quick. The soup manages to taste both sophisticated and comforting all at once. The starch from the potatoes makes it taste cream-laden, despite having no dairy in it. Serve it alongside flaky buttermilk biscuits for a perfect cold-weather meal.
Serves: 4
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2
tablespoons olive oil or butter
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4
leeks
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1 1/4
pounds potatoes (I prefer Yukon gold)
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6
cups water
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salt, to taste
- Clean the leeks carefully, then slice them into thin half-moons. Scrub and dice the potatoes into small cubes.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the sliced leeks and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the leeks soften.
- Add the potatoes and the water. Reduce the heat to medium-low, cover, and cook for 15-30 minutes: The soup is ready when the potatoes can be easily poked with a fork. The timing will vary depending on the type of potatoes you use.
- Using an immersion blender, puree the soup until smooth. (If you don't have one, transfer the soup to a blender and blend until smooth. Be very careful with the hot liquid!) Taste the soup and season with more salt if needed.
- This recipe is a Community Pick!
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can i substitute a little bit of the water for chicken broth? if so, what ratio would you use (there's salt in my chicken broth)? also, would you recommend doing this?
Totally! That would be delicious. Skip the additional salt and it'll be fine--I often use broth or stock if I have some.
This looks so comforting and simple and warm. Can't wait to make it! Also love the potential for dressing it up -- maybe with swirls of salsa verde or a drizzle of spicy oil.
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