Creamy Potato Leek Soup with Olive Oil Drizzle
Warm up with this Creamy Potato Leek Soup with Olive Oil Drizzle — a silky, rich, and cozy recipe made with simple ingredients and packed with flavor. Perfect for chilly nights and quick weeknight...
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Ladle
- Serving bowl
- Spoon
- Measuring spoon
- Measuring cup
- Peeler
- Kitchen towel
- Airtight container
Ingredients
- 2 tbsp olive oil (extra virgin)
- 1 tbsp unsalted butter (optional, for richness)
- 3 medium leeks (white and light green parts only)
- 2 cloves garlic – minced
- 4 medium Yukon Gold potatoes – peeled and diced
- 1 tsp salt – or to taste
- 1/2 tsp freshly cracked black pepper
- 1.2 liters vegetable broth (low-sodium preferred)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp high-quality olive oil – for final drizzle
- Fresh herbs (e.g., chives, parsley, or thyme)
- Optional: crusty bread, microgreens, crumbled feta (for extra flair)
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