Creamy Potato Leek Delight Soup Recipe
This creamy potato leek soup is a comforting dish perfect for any occasion. It's easy to prepare in a Crock Pot or Instant Pot, making it a convenient choice for busy days.
Ingredients
- 4 large russet potatoes peeled and diced
- 3 medium leeks cleaned and sliced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley chopped (for garnish)
Instructions
- Slice and rinse the leeks under cold water to remove grit, then drain thoroughly.
- Heat olive oil or butter in a large skillet over medium heat, add diced onion and sliced leeks, and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a Crock Pot or Instant Pot, combine sautéed leeks and onions, diced potatoes, and broth, stirring well.
- For Crock Pot, cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- For Instant Pot, cook on high pressure for 10 minutes, then allow a natural pressure release for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.
- Stir in heavy cream or coconut milk, season with salt and pepper, and blend again for a creamy texture.
- Ladle the soup into bowls and garnish with chopped chives or parsley if desired.
- Serve warm, ideally with crusty bread for dipping.
Notes
For a dairy-free option, substitute heavy cream with coconut milk.