Potato Leek Soup is creamy, savory, and oh so satisfying. It is an easy to make classic that pairs beautifully with an artisan bread, and is sure to become a family favorite.
Add in leeks and season with 1 teaspoon salt. Saute leeks for about 10 minutes until soft, stirring frequently.
Stir cornstarch into leek mixture until combined, about 30-60 seconds.. Slowly add in broth and stir to dissolve cornstarch mixture.
Add potatoes, 1 teaspoon salt, and pepper and bring to a boil.
Reduce heat, stir in cream, and simmer over low heat for 30 minutes until potatoes are tender. . Serve hot.
Video
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Notes
Variations:
For a non-cream version, simply replace the heavy cream in this recipe with 2 additional cups of chicken broth for a total of 6 cups. For a puree version, use an immersion blender to puree the soup in the pot before adding the sour cream.