Potato Leek Soup

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced
• 3 large leeks, white and light green parts sliced
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Melt butter in a large pot over medium heat, then add leeks and cook for about 8 minutes until soft and wilted.
2. Stir in garlic and cook for one more minute until fragrant.
3. Add the diced potatoes and pour in the broth, bringing everything to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer.
5. Stir in the heavy cream and season with salt and pepper, then heat gently for 2 more minutes.
6. Ladle into bowls and top with chives or a swirl of cream if desired.

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