Potato Leek Soup is the perfect comfort food to warm you up on chilly days. This simple homemade recipe is quick and easy to make and turns out absolutely creamy and delicious.
½cupwhole milkcream, sour cream or half-and-half all work, too
A few drops of lemon juice
Freshly cracked black pepper
Instructions
Sauté the vegetables: Place a large cast iron pot over medium heat. Add the butter and melt. Add the leeks and onion to the pot and stir. Cover with a lid and cook over medium-low heat until softened but NOT browned, about 10 minutes.
Cook the soup: Once the leeks and onions are soft, add the potatoes and chicken stock to the pot. Season with salt, pepper and nutmeg. Bring to a boil, reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
Blend the soup: Take the pot off the heat, cool for 5 minutes and blend the soup until smooth. Make sure you read your blender's instructions for hot liquids!
Add the final seasoning: Pour the soup back into the pot. Stir in the milk and gently warm for a minute (don't boil!). Season with lemon juice and black pepper and serve hot.