Description
A simple and nutritious potato leek soup, perfect for a light meal or starter.
Ingredients
- 2 large leeks, white and light green parts only, sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add leeks, onion, and garlic. Cook until softened, about 5 minutes.
- Add potatoes, vegetable broth, and water. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Season with salt and pepper. Stir in parsley before serving.
Notes
- Use a high-speed blender for a smoother texture.
- Adjust seasoning to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International