Creamy Potato Leek Soup with a Little Shop Twist

Creamy Potato Leek Soup

A cozy, velvety soup made with potatoes, leeks, and our Premium Extra Virgin Olive Oil for rich, smooth flavor.

Author

https://shopevoo.com

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Category

Soups

Cuisine

American

Ingredients

• 3 large leeks, white and light green parts only, sliced thin
• 2 tablespoons Premium Extra Virgin Olive Oil (or Garlic Olive Oil for added flavor)
• 2 cloves garlic, minced
• 4 cups potatoes, peeled and diced (Yukon Golds or russets work great)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half (or milk for a lighter version)
• Salt and freshly ground black pepper, to taste
• Optional toppings: crumbled bacon, chopped chives, drizzle of EVOO or Garlic Olive Oil

Directions

1. Slice leeks lengthwise and rinse thoroughly to remove grit. Thinly slice the white and light green parts.
2. In a large pot, warm 2 tablespoons of olive oil over medium heat. Add leeks and garlic; cook until softened and fragrant, about 8–10 minutes.
3. Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Use an immersion blender (or transfer to a blender in batches) and blend until smooth and creamy.
5. Stir in half-and-half, season with salt and pepper, and warm through (don’t boil).
6. Ladle into bowls and garnish with bacon, chives, and a drizzle of olive oil for that final Little Shop touch.