Description
This comforting Potato Leek Tomato Soup combines the earthy sweetness of leeks and creamy Yukon Gold potatoes with the rich tanginess of Italian-seasoned stewed tomatoes. Perfect for a cozy meal, it’s blended to a smooth texture and finished with a touch of cream for richness. Ready in just 35 minutes, this soup is both satisfying and easy to make.
Ingredients
Scale
Vegetables
- 3 leeks (white and light green parts only, cleaned and sliced)
- 1 pound Yukon Gold potatoes (peeled and diced)
- 2 cloves garlic (minced)
Liquids and Broth
- 1 (28 ounce) can Italian seasoned stewed tomatoes (with juices)
- 3 cups chicken broth or vegetable broth
- 1/2 cup heavy cream (heavy/whipping cream)
Fats and Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Leeks: Discard the top dark green portion of the leeks, retaining the white and light green bulbs. Slice the bulbs into rings and place them in a colander. Rinse thoroughly to remove any hidden dirt.
- Sauté Leeks: In a large pot, melt butter and olive oil over medium-high heat. Add the sliced leeks and sauté for about 5 minutes, stirring occasionally until softened.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Tomatoes, Broth, and Potatoes: Pour in the can of Italian seasoned stewed tomatoes with juices, add the chicken or vegetable broth, and stir in the diced potatoes. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot with the lid slightly ajar, and let the soup simmer for 15-20 minutes or until the potatoes are tender and cooked through.
- Blend Soup: Test the potatoes for doneness. Once soft, use an immersion blender directly in the pot (or carefully transfer to a regular blender) to puree the soup until smooth. Allow it to cool slightly if needed to avoid burns.
- Finish and Season: Stir in the heavy cream and season generously with salt and pepper to taste. Serve the soup immediately while warm.
Notes
- When cleaning leeks, ensure all dirt is washed away as it can hide between layers.
- You can substitute vegetable broth for a vegetarian version.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
