Creamy Potato Leek Soup

This creamy potato leek soup is the epitome of comfort food. It's rich, velvety, and packed with flavor. The leeks and onions add a subtle sweetness, while the potatoes give the soup a hearty body. The almond milk adds a touch of creaminess without being too heavy. This soup is perfect for a cold winter day or a cozy night in. It's also a great way to use up leftover potatoes. To make the soup, simply sauté the leeks, onions, and garlic in olive oil until softened. Then, add the diced potatoes and vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in the almond milk and season with salt and pepper. Simmer for another 5 minutes to heat through. Serve hot, garnished with fresh chives.

The history of potato leek soup is a long and winding one. It is believed that the soup originated in France in the Middle Ages. At that time, potatoes were a new food in Europe, and they were often used in soups and stews. Leeks were also a common ingredient in medieval cooking, as they were easy to grow and could be used in a variety of dishes. Over the centuries, potato leek soup has become a popular dish all over the world. It is a staple of French cuisine, and it is also enjoyed in many other countries, including the United States, the United Kingdom, and Canada. There are many different variations of potato leek soup, but the basic ingredients are always the same: potatoes, leeks, and broth. Some recipes also include other vegetables, such as onions, carrots, or celery. The soup can be thickened with flour or cornstarch, or it can be left smooth and creamy. No matter how it is made, potato leek soup is a delicious and comforting dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a healthy and affordable meal.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 4 medium potatoes, peeled and diced
• 2 leeks, white and light green parts only, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add leeks, onion, and garlic, and sauté until softened.
3. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in almond milk and season with salt and pepper.
6. Simmer for another 5 minutes to heat through.
7. Serve hot, garnished with fresh chives.

Why It Works

• The combination of potatoes and leeks creates a rich and flavorful base for the soup.
• The almond milk adds a touch of creaminess without being too heavy.
• The soup is thickened with just a touch of flour, which gives it a velvety smooth texture.
• The fresh chives add a bright and herbaceous flavor that complements the soup perfectly.