Creamy Leek and Potato Soup
The perfect Spring soup! Creamy, comforting, yet light and satisfying! Only a few ingredients needed, and it's easy to make it into a vegan version!
Equipment
- Immersion Blender
Ingredients
- 2 tbsp butter (Vegan: use vegan butter)
- 1 tbsp AP flour
- 4 cups chicken broth (Vegan: use vegetable stock)
- 3-4 large leeks
- 1 small onion (roughly chopped)
- 2 medium Yukon Gold potatoes (peeled and chopped)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup milk (Vegan: use oat milk)
Instructions
- Start by adding butter into a saucepan. Allow it to melt a little and then add your flour. Mix well, until creamy. This will give your soup a silky finish! Don't skip this step unless you really don't have this on hand.
- Pour your choice of stock (my preferred default is chicken) into your pan (4 cups is roughly equal to one standard package).
- Add in all your chopped veggies and bring to a boil, then reduce to medium heat and allow the veggies to soften. Check doneness by poking a potato with a fork or knife. If it easily cuts through, you're almost done!
- Turn off heat and allow the soup to 'settle' aka not be boiling hot before blending it. Add milk and blend until no clumps remain.
- Add seasoning to taste. I find potatoes suck up salt a lot, so I tend to over-salt beyond 1tsp, but to each their own.
- Serve now or save for later! This soup keeps pretty well for a few days.