Comfort in a Bowl for Crisp Autumn Evenings
Potato leek soup is one of those dishes that feels like a hug from the inside. Creamy, warm, and subtly sweet from the leeks, it is the perfect way to welcome cooler weather. Serve it with crusty bread, a drizzle of olive oil, and maybe a glass of wine for the perfect fall dinner.
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook gently for about 6 minutes until soft and fragrant, but not browned.
- Add the diced potatoes and stir to coat them with the leeks and butter. Pour in the broth and bring to a gentle boil.
- Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender enough to break apart easily.
- Use an immersion blender to puree the soup until smooth. If you prefer a rustic texture, blend only half.
- Stir in the milk or cream and season with salt, pepper, and a touch of nutmeg or thyme if using. Heat through gently, without boiling.
- Ladle into bowls and finish with chopped chives, a swirl of cream, or a drizzle of olive oil.
